COVID-19 lockdowns resulted in my “sheltering in place” in Boston and my inability to go home to Texas to see my parents. I am coping by cooking plenty of tex mex in the apartment (and drinking plenty of sangria while doing so). The age of breadmaking during quarantine is over – its enchilada time. I paired my enchiladas with some sangria from Mija, that they so kindly sent to me to survive this isolating time.
- 1 package corn or flour tortillas (you probably need about 10-15, depending on your dish)
- 1 lb chicken (shredded breast or ground)
- 2-3 long green peppers (or poblanos; chopped)
- 1/2 white onion (chopped)
- 1 can green enchilada sauce
- 1 can green chiles
- 1 cup corn (frozen is fine)
- 2 cups mexican blend shredded cheese
- 1/2 c sour cream
- lime juice
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cumin
Garnish (dealer’s choice)
- Cotija/Queso Fresco/Queso blanco
- Sour cream and lime juice mix (crema)
- Fresh cilantro
- scallions (just greens)
- Preheat oven to 350 and prepare a 9×13 baking dish by greasing the sides (I use PAM) and pouring a thin layer of enchilada sauce to coat the bottom.
- In a large skillet, add a small amount of olive oil and cook the onions, peppers, and corn about 3-4 minutes or until onions and peppers are soft and fragrant.
- Add chicken and spices to skillet. Mix until well incorporated and remove from heat. Let cool 5-10 minutes or until just warm.
- Mix 1/2 c sour cream and 1 c shredded cheese into the chicken/pepper mixture. Filling should be a thick consistency.
- Scoop a layer of filling into each tortilla (how much you use is up to your preference) and roll tortilla tight. Corn tortillas may crack, so be gentle.
- Place rolled tortillas tightly together in your dish. Try to fill every inch.
- Top uncooked rolled tortillas with remaining enchilada sauce, remaining shredded cheese, and the canned green chiles.
- Bake, covered in foil, about 25-35 minutes. Cheese should be melted and bubbly when foil is removed.
- Cook for an additional 10-15 minutes, uncovered, or until cheese has browned a bit.
- Let cool. Top with whatever you’d like! I made mine cilantro-free.