Chicken Enchiladas – A Tex-Mex Favorite

Oh Boy! So you have tried Tex-Mex Enchiladas at all of your favorite restaurants, locally owned and franchise establishments. You never thought about making them in your own kitchen. Well give this easy recipe a try and your own kitchen will become your new favorite Tex-Mex establishment. We’ll add a little something special to give these enchiladas a special flavor that will keep your family asking for more!

Ingredients

• 1 Each – Large Fresh Chicken, approximately 6 1/2 pounds
• 40 Each – Corn Tortillas, 6″ diameter, white corn, yellow corn, or both
• 1  Cup – Canola Oil
• 1 Each – 15 oz. Can Pinto Beans
• 1 Each – 15 oz. Can Green Chile Enchilada Sauce
• 1 Each – 15 oz. Can Red Enchilada Sauce
• 1 Teaspoon – Salt
• 6 Cups – Cheddar Cheese, grated
• 1/2 Cup – White Cheddar Cheese, grated
• 1 Bunch – Fresh Cilantro, chopped
• 3 Each – Green Onions or Shallots

Preparation

1. Boil the chicken in salted water for 45 minutes. Use the neck, but not the internal organs.
2. Allow chicken to cool and remove the meat and shred chicken into small pieces.
3. In a large mixing bowl, combine the chicken, beans, green enchilada sauce, salt and cilantro.
4. 
5. Add two cups of cheddar cheese and continue to combine.
6. Add a thin 1/8″ layer of red enchilada sauce on to your casserole pans. Two large pans will be required.
7. In a large skillet, heat the cup of canola oil to 350 degrees. Test your temperature by dropping a few water droplets in the hot oil. When they begins to pop and dance violently, your are at 350 degrees.
8. Using long tongs, submerge the corn tortillas for 4 seconds in the hot oil.
9. Drain on paper towels and let them cool enough to handle and fill.
10. Roll the combined ingredients in the oil moistened corn tortillas and place in the casserole pans with the lap side down.
11. Cover with a bit of red enchilada sauce, then the remaining yellow cheddar cheese.
12. Cook covered with foil for 20 minutes at 350 degrees.
13. Remove foil cover and cook for an additional 10 minutes.
14. Garnish with green onions and white cheddar cheese.

Serves 8-10 adults and a bunch of gringo kids that love Tex-Mex food every day of the week, especially Sunday!

Suggestions: serve with traditional Spanish rice, refried beans and fresh avocados.  Chips and salsa are a must!

*Some chefs moisten the corn tortillas in hot chicken stock rather than canola oil.