How to make Chicken Enchiladas/Sam The Cooking Guy/Best Chicken Enchiladas

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner and lower in calories; canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories; processed cheese is usually cheaper.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand enchilada sauce

Homemade sauce can be healthier with fresh ingredients; store brands are often less expensive.

Shred the rotisserie chicken and place it in a large mixing bowl.

Add the small can of green chilies to the chicken.

Pour in about a quarter cup of green chili verde sauce.

Add about six ounces of shredded jack cheese to the mixture.

Mix the filling ingredients well.

Prepare a baking dish by adding heavy whipping cream at the bottom and mixing it around.

Put chicken broth in a bowl.

Soak the 12-inch flour tortillas in the chicken broth for about three to four seconds to make them pliable.

Add the chicken mixture to the soaked tortillas, roll them tightly, and place them seam-side down in the baking dish.

Cover the tops of the rolled tortillas with more heavy whipping cream.

Sprinkle shredded jack cheese over the top, ensuring all corners are covered.

Preheat the oven to 350°F (175°C).

Bake the enchiladas for 20 to 30 minutes until the cheese is golden brown.

Remove the enchiladas from the oven and let them rest for a few minutes.

In a saucepan, cook one small package of pork chorizo on medium-low for about five to six minutes until thoroughly cooked.

Add about half a cup of heavy whipping cream to the cooked chorizo and mix well to create the sauce.

Plate the enchiladas and ladle the chorizo sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens