Feaston loves da Mexican food. We eat it all the time and have gotten into the routine of having cool mint Pepcid Complete for dessert.
Needless to say we would have gotten around to trying this at some point, but this recipe comes on the special request of Mike’s sister, Jessica.
A few weeks ago she says to me, she says: “I need a good recipe for enchiladas.”
Do these look good enough?
Feaston complied with Jessica’s request. But where to begin? We know that Mexican food is all the same ingredients thrown around in different order, so we had a basic idea of where to start. After that, we took to the Internets.
Of course, we made a few changes. We can’t make any promises if you follow that recipe and make your own sauce. We’re not fancy, and considering the economic conditions these days, we’re a little cheap. We bought the canned stuff.
Here is Feaston’s revised ingredients list:
- Small corn tortillas
- Half a cooking onion
- Half a medium green pepper
- One can Old El Paso enchilada sauce (whatever heat you wish)
- Taco cheese
- Goya Picante tomato sauce
- Shredded cooked chicken
- Vegetable oil
Disclaimer: This is an “all hands on deck” operation. You are going to need one person to prepare the tortillas and one person to roll them.
We had the chicken already made up from making a whole one a couple of days before in our Crock Pot. For the two of us, we used about a cup and a half of chicken for six small enchiladas.
Throw your shredded chicken in a small sauce pan, along with a quarter of the sauce (enough to coat the chicken), a handful of green pepper and onion and about 1/4 cup of cheese. Melt it all together on low heat.
While you have a second, preheat your oven to 350 degrees .
Take your remaining sauce and throw it in a frying pan, along with the remaining green peppers and onions. You will be dunking your tortillas in this.
In a separate frying pan, probably a 10 inch or so, coat the bottom of the pan with a small amount of oil (enough to make the tortillas sizzle). Heat this over medium heat.
Dunk your tortillas in the sauce, coating both sides. Then throw them in the frying pan. Let them sizzle until you see air bubbles, then flip them. I tried using thongs for this step, but I ended up tearing the tortillas. I would use a flipper.
Fill each tortilla with a heaping tablespoon of the chicken mix and roll it up tight. Put them in a glass baking pan. (Let them cool off for a second as they come out of the oil — otherwise, you will burn your fingers)
Repeat these last few steps until you’ve decided you have had enough. When that’s happened, mix your leftover sauce with the Goya Picante sauce (caution, this is a little spicy) and drizzle a small amount on the lined up tortillas.
Sprinkle a bit of cheese on top, and bake it all for about 10 to 12 minutes. This is best served with sour cream and lettuce.