Enchiladas are one of the greatest gifts on earth, but what could make them better? hmmmm……BEER! These easy chicken enchiladas are a great way to impress your friends and family, with just a little bit of work. If you’ve following my salsa series (Pico de Gallo, Grilled Corn Salsa, Drunken Salsa Verde), then you finally have a use for all those leftovers! If you weren’t able to tear yourself away from eating all those recipes, or if you’re looking to save a few steps, most grocery chains carry versions of these. This is also a great way to use up any leftover chicken you have.
First things first, turn your oven to 350 degrees to pre-heat while you get things together. Combine your shredded chicken, drunken salsa verde, and roasted corn salsa in a large mixing bowl. For the chicken you can use leftovers, or a grocery store rotisserie chicken. I boil a big batch of chicken breasts a few times a month and freeze it, so I can quickly add it to salads or meals throughout the week.
Next you want to set up your rolling station. You’ll need a flat surface and your chicken mix, close to your stove-top, and a casserole dish, not far from there. Fill your frying pan with about ¼” of vegetable oil and set the burner to medium. Once the oil heats up, CAREFULLY add 1 corn tortilla using tongs or a pair of forks, and allow it to cook for 5-10 seconds. The primary purpose here is to make the tortilla more pliable, just a quick dip in the hot oil should do the trick. CAREFULLY remove the tortilla, lay on your flat surface, and allow to cool for another 5-10 seconds. Now fill the tortilla with 1-2 tbsp of the chicken mixture, depending on your tortilla size, and roll the tortilla around it.
!!–>>THE TORTILLA WILL STILL BE HOT BE VERY CAREFUL<<–!!
Lay your enchilada seam side down in the casserole dish. Continue frying and filling until your casserole dish is snuggly packed with delicious enchiladas. I had to take a break in the middle, because my fingers started to get a little irritated from the heat. It happens, but it’s totally worth it.
Pour the remaining Drunken Salsa Verde over the top of the casserole dish, and then add cheese to your heart’s desire. Cover with aluminum foil and pop in the oven for 20 minutes. After 20 minutes check to see that the cheese is melting and looks like ooey gooey goodness. Remove the foil and let cook for 10 more minutes. Don’t they look good?!? I can’t wait!
I like to serve my enchiladas over a bed of shredded lettuce, which looks pretty and helps subdue a little of the spice, with avocado and pico de gallo on top.
So, did you go big and make all the salsa’s from scratch, or do you have a favorite store bought salsa you couldn’t possibly pass up? Let me know if you tried this recipe, and what you thought! I love hearing from you guys!
Drunken Chicken Enchiladas
- 1 cup shredded white meat chicken
- 1/2 Roasted corn salsa
- 1/4 Drunken salsa Verde
- Pico de gallo, optional garnish
- Avocado, optional garnish
- Iceberg lettuce, optional garnish
- Mexican cheese blend
- Corn tortillas
- Vegetable oil
- Preheat oven to 350
- In a bowl combine shredded chicken, ¼ cup drunken salsa verde, and the roasted corn salsa
- Fill frying pan with ¼” vegetable oil, and heat until there is a slight rippling
- Carefully place 1 corn tortilla in the hot oil and heat for no more than 10 seconds
- With the tongs remove the tortilla from the oil and place on your cutting board
- Fill the tortilla with 1-2 tbsp of the chicken mixture and a sprinkling of cheese
- Roll the tortilla around the mixture and place seam side down in the casserole dish
- Repeat until you have snugly filled the casserole dish with enchiladas
- Smoother with the drunken salsa Verde until all tortillas are just covered, be sure to reserve ¼ cup or so to serve with finished enchiladas
- Sprinkle ½-1 cup of cheese on top of the dish
- Loosely cover with aluminum foil and place in your preheated oven for 20-25 minutes
- After 20 minutes check to see if the cheese has melted, if so remove the foil and continue to bake uncovered for 10 minutes
- Remove from oven and allow to cool before serving with recommended garnishes and remaining salsa trio