Here is our cast of characters: enchilada sauce, corn tortillas, chilies, chicken and cheese. Shell's secret ingredient is a pre-roasted chicken from the local grocery store. This is absolutely BRILLIANT as it eliminates like half of the hard work from the equation. And we all know how I feel about work. Also we're using 2% cheese because Adam and I like to pretend that we eat healthy, so shh, don't ruin our bubble of ignorance!
Usually I purchase the chicken fresh the same day, but since the grocery store here is a total zoo between the hours of 8am and 8pm, we purchased this a day ahead of time and popped it in the fridge. Cold chicken takes about twice as long to shred as hot chicken, but no flavor was sacrificed. Also, for some reason the store only had Kosher chickens, although this is going to become considerably Un-Kosher in about 15 minutes.
Mmm delicious shredded chicken. Throw on your can of green chilies and some cumin to taste. Or don't taste it, like I do, and have a surprise when it comes out of the oven!
Some idiot clearly can't read the sauce cans and accidentally bought one can of green, one can of red. Oh well, warm up the tortillas in a wet dish rag and give them a sauce bath before folding them up, it keeps them from self destructing in the pan.
Decidedly NOT self destructed! For some reason I thought it would be smart to throw the extra chicken mix on top, we'll see how that works out.
Can you have too much cheese on top? I don't think so, so I pretty much put an entire bag all over the spicy goodness. Once again, we'll see how this works out. Pop into the oven at 350 degrees until it smells too good to resist and the cheese is all melted.
Ta-da! Apparently you can't have too much cheese, it just turns into a pan straight from Heaven.
Excuse me while I go stuff my belly full of my prize.
Delicious Enchiladas
courtesy of Michelle
1 roasted chicken (from the store is easiest)
2 cans of enchilada sauce of your choosing
2 bags of cheese
1 can of green chilies
12 corn tortillas
Cumin to taste
Sour cream to taste
1) Shred your roasted chicken into a medium mixing bowl. Add chilies and cumin. Toss to combine.
2) Warm up one can of enchilada sauce in a shallow bowl. Place 6 tortillas in a wet towel and warm for 15-20 seconds or until soft. Dip a tortilla in the sauce and set it in the pan. Add a pinch of chicken mix and some cheese to the middle, roll to secure (the first one is the hardest). Squish to the side of the pan and repeat with remaining tortillas (warm up the rest once you run out).
3) Pour the second can of sauce over the rolled enchiladas and top with cheese. Bake at 350 degrees for 15 minutes or until the cheese is melted and the sauce is bubbling. Remove and let rest 5-10 minutes.
4) Dish out and top with sour cream. Never serve fewer than 2, for they are far too delicious.
Yes, I do believe this as an acurate process description of Shell enchiladas. :) I enjoyed the post quite a lot. Made my mother and I laugh a lot too. I also add cayenne. And you can add sautéd onions to the mix if you like. I have also done the accidental green sauce in the past. Pork works really well with the green saude and a white cheddar or other cheese. And of course, you can never add too much cheese. ;)
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