Store-bought enchiladas? No thanks! Though it may be tempting to pick up a pre-made dish for dinner (and we've all been there), enchiladas are easy to make, feed a crowd, and are an all-time comfort food.
Click on for step-by-step instructions... and then invite us over for dinner.
First, gather your ingredients and set up your cooking space. Preheat your oven to 425 degrees. Here's what you'll need:
· 12 corn tortillas (plus a couple more in case of breakage)
· 4 - 5 boneless, skinless chicken breasts
· 1 tablespoon salt-free adobo seasoning
· 1 tablespoon granulated garlic
· 2 lbs. various green chiles (mix of Anaheim & Poblanos)
· 1 jalapeño
· 2 large white onions, peeled and quartered
· 6 garlic cloves, peeled
· 2 tablespoons + 2 tablespoons extra virgin olive oil
· 1 bunch fresh cilantro, washed (optional)
· Chicken broth (optional)
· 6 oz. Monterey Jack cheese, shredded (set aside 2 oz. for the top)
· 6 oz. extra sharp cheddar, shredded (set aside 2 oz. for the top)
· Salt and pepper
Next you want to roast your veggies. On a parchment-lined sheet pan, roast the peppers for 30-40 minutes until they have large dark spots all over then turn down the heat to 350 degrees and add the onions and garlic and oast for another 20 minutes. Finally, cover the pan with another sheet pan to let the peppers and onions steam for 5 minutes.
Now use those delicious roasted veggies to make your salsa. Peel and deseed the peppers and toss into a blender with 2 tablespoons of olive oil, the roasted onions and garlic, and cilantro (if using). Puree until smooth and add water or chicken broth until your desired consistency. Season with salt and pepper.
Get your filling ready. Place chicken breasts on another parchment-lined sheet pan and sprinkle with adobo, granulated garlic, salt and pepper, and the remaining olive oil and roast for 25 - 30 minutes. Once cool enough to handle, shred with your hands or two forks. You can actually do this at the same time as you roast your peppers and onions.
Now that all the components are ready, it's time to build your enchiladas. Fill each tortilla with some of the shredded chicken and shredded cheeses, roll up, and place in an ovenproof dish. Continue until you've used up all of your filling or the pan is full. You want to tuck each tortilla fairly close to the other.
Once the tortillas are filled, smother them with about 3 cups of the green chile sauce and the remaining 4 ounces of cheese. Bake until warmed through and the cheese is melted, about 20–25 minutes.
Broil for 1–2 minutes to make the top golden brown and then dig in!