Little Ivy Cakes

"Restaurant Style" Chicken Enchiladas

I ALWAYS order enchiladas when eating out at a Mexican restaurant. I love them sooo much! So I decided I was going to try and make them like they do at the restaurants...then I could have the yumminess anytime I wanted. HELLOOO! (It's pretty smart of me, I know).

Here's the recipe if you are interested
Recipe makes about 6 enchiladas...
You Need:
Chunks of shredded chicken pieces preferred to come from a whole cooked chicken

4 cups grated sharp cheddar cheese
1-2 tbs taco seasoning
3tbs lime juice
3 tbs butter
1/2 Red onion, diced
2 tomatoes, seeded and diced
pinch of salt, pepper, and crushed red pepper
Pack of tortillas, I prefer corn tortillas but my hubby likes flour. Sometimes I do white corn tortillas.
Veggie oil for cooking tortillas
Small can of diced green chilis
Small can diced jalapenos if you want it to be spicier
10 oz can enchilada sauce

What you need to do is....

-Mix grated cheese with taco seasoning and set aside.

-In a medium skillet, saute lime juice, butter, onion, tomatoes, salt, pepper, crushed red pepper until onions are translucent. Take off heat and pour into a bowl. set aside.

-Then in a clean skillet heat veggie oil or grape seed oil (a couple tbs to start)

-cook both sides of tortilla, lift the tortilla up with a spatula and put your next tortilla underneath it, you should now have two tortillas in the the pan-new one on top. Repeat until you have 6-7 cooked tortillas. add more oil occasionally if you need to. You just want to make sure that your tortillas are pliable and will not break when you stuff and roll them.
-Place your tortillas on a plate and cover with a papertowl. If they seem to
oily-dab each one.
-Preheat oven to 450F
-Build your enchiladas with sauteed onion mixture, geen chilis, chicken and cheese. Don't stuff them too much.
Ross and place in baking dish lined with foil and buttered. Have the fold of the tortilla facing down. Save about 2 cups of cheese for the top of the complete dish.