Today I have a recipe for you.
It is NOT from Pioneer Woman (although she has a similar one of course).
This is a recipe for enchiladas.
"My grandmother whispered this recipe into my ear on her death bed." Name that movie!!! (That's a tougher one...)
Anyway, my grandma isn't on her deathbed, but she did teach my mother to make enchiladas and ipso facto, my mom taught me. However, somewhere along the way I modified it a bit...
This is Lazy Mexican Enchilada Lasagna.
Meaning, I do NOT roll each individual enchilada because a) I've burned my hands way too many times on hot tortillas, b) it triples the amount of dishes you will dirty and c) THEY TASTE EXACTLY THE SAME BOTH WAYS.
Now let's just take a minute to talk about the most important ingredient: the sauce. When you are buying sauce in a can (because that's how the real Mexicans do it) look for the one that has a label entirely in Spanish and all you can understand is the "enchilada" on it. Trust me. This is the real stuff. None of this Las Palmas or whatever business... we're not making Taco Bell enchiladas. We want the stuff that was made in Mexico.
Here it is (for you Kelley!):
- 1 can of enchilada sauce (it doesn't have to be a huge can - just depends on how "saucy" you want your enchiladas to be
- chicken breasts (bone-in preferrably)
- 2 skillets
- 1 casserole dish
- cutting board
First, boil the chicken and when it's done, shred it with a fork and tongs. (Ignore that this is boneless chicken - that's all I had)
You want the tortilla to be a little stiff because the next step will soften it up. Maybe 10-15 seconds on each side? Just eyeball it. You'll be fine.
Once you have your layer of tortillas, add a layer of chicken, a layer of cheese and repeat the whole thing until the dish is full.
Optional Refried Beans recipe: While that's baking, use some of the leftover oil from the tortillas and heat it in a bigger skillet and once its sizzly again, add a can of pinto beans. When they start bubbling, mash them with a potato masher and then simmer until the enchiladas are done. You can add some salt if the beans don't already have salt in them.
Ooh la la... look how pretty. And yummy.