Description
These chicken enchiladas are creamy and delicious. The homemade tortillas take this dish over the top!
Ingredients
- 2 cups Chicken, Cooked
- ¼ packages (about 1 Oz. Packet) Taco Seasoning
- 16 ounces, weight Sour Cream, Divided
- 8 ounces, weight Monterey Jack And Cheddar Cheese, Shredded
- 16 ounces, fluid Chunky Salsa, divided
- 2 Tablespoons Dried Parsley Flakes
- 6 whole Flour Tortillas (Recipe Included)
- Fresh Cilantro For Garnish
- FOR THE HOMEMADE TORTILLAS:
- 2 cups All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 Tablespoon Shortening Or Lard
- ¾ cups Hot Water
Preparation
Prepare homemade tortillas (recipe below) and set aside. Store bought tortillas can also be used.
Shred cooked chicken with your fingers into bite-sized pieces. Season with taco seasoning to coat. Don’t use water, only the seasoning.
Mix the chicken, 1 cup sour cream, 1 cup cheese, 1/4 cup of salsa and dried parsley flakes together in a medium-sized bowl. Put about 1/2 cup of the mixture into a tortilla and roll it up. Place seam side down into a greased 13×9 inch casserole dish (I use butter to grease the pan). Repeat with the rest of the tortillas. Top with remaining salsa.
Bake at 350ºF for 30 minutes. Sprinkle with remaining cheese and bake another 5 minutes. Let sit for 5 minutes before serving.
Top with remaining sour cream and cilantro leaves.
Enjoy!
For the homemade tortillas:
Mix together flour, salt and baking powder. Use your fingers to cut in the shortening or lard. Slowly add the hot water until dough starts to form.
Divide into 6 equal portions. Lay down parchment paper and coat surface with flour. Use a well-floured rolling pin (or tortilla press if you have one) and flatten each dough piece into a thin, round tortilla that’s about 8-10 inches in diameter. If you aren’t using a tortilla press, they will be more oblong/irregular shaped and that works just fine.
Heat a skillet over medium high heat and grease with shortening. Place one tortilla on skillet and wait until it starts to bubble slightly. Turn the tortilla over and cook until tortilla is slightly browned but still soft and pliable. Repeat until all tortillas are cooked.
