I used a recipe for chicken enchiladas from a book
about the famous Tucson mexican restaurant El Charro
. I used enchilada sauce from a jar, against Carlotta's advice, but I didn't have the time (or chiles) to make sauce from scratch. It was really simple, and got many compliments from my wife. I think it was her favorite dish yet. My daughter even ate some, despite her distaste for anything with spices or flavor! She does like the beans and rice however. The photo shows the "adult" version, with cheese, sour cream, and avocado. The allergy-friendly version omits these items. It was fairly simple to make, but looks impressive, and it was bursting with flavor. They're only as good as the enchilada sauce, but even most of the jarred stuff tastes pretty good. The trick is to find a jarred sauce that is allergy-friendly (sometimes tough when avoiding soy protein). The rice is the lipton brand spanish rice
(allergy friendly for our allergens) and Old El Paso refried beans
. These enchiladas can be filled with anything (shrimp, beef, veggies, etc.) if you're bored with chicken.
1 lb chicken breast
12 corn tortillas
1 C canola oil
30 oz. enchilada sauce
1 lb. shredded cheese (optional)
sour cream (optional)
1 avocado (optional)
small can of olives (optional)
Boil chicken for 20 minutes, then shred and place underneath damp paper towel.
Heat oil to medium in a shallow frying pan. Dip each tortilla briefly in the oil, place on waxed paper, fill (loosely) with shredded chicken, roll, and place seam down in a casserole dish.
When the dish is full, smother in enchilada sauce, sprinkle on olives (optional), then blanket in cheese (optional).
Bake at 350 deg. F until bubbly (about 10 minutes) and garnish with sliced avocado and sour cream (optional).