Mexican Chicken Enchiladas

Memo & Liz's Mexican Family in 1986

Mexican enchiladas was always a breakfast dish when I lived in Mexico. I remember one could order it with eggs. I also remember going to "abuelita's" house for supper - in the evening usually after 7pm and having her delicious enchiladas. It has always reminder me of a casserole but different!!

Memo teaching Abuelita to play basketball in Mastic, NY circa 1993.

Mexican Enchiladas:

4 chicken breast cooked and shredded - reserve stock

2 lg cans of Green Enchilada sauce  

1 lg onion sliced thinly

2 cloves of garlic - diced finely

olive oil
1 large bag of corn chips with NO Additional flavors
3 cups of shredded Mexican cheese or mixture

Optional: 3 Jalapeno or Serrano Chilies

Queso Fresco - Fresh crumbly Mexican Cheese (NOT FETA one of those sharp ones)

Sour Cream - dollop on each plate

Optional Condiments:

     Avocado - diced

     Onion - diced

     Pico de Gallo - hot sauce

Make Shredded Chicken:

Put 4 chicken breast into a stock pot with 2 cups of water. Add salt and pepper along with 2 cloves of garlic and 1 medium onion quartered. Cook chicken for about 40 minutes on gently boil. Remove chicken and let cool. Then shred and leave in bowl for later. Let stock sit for later.

Make Green Sauce:

In a large pot (at least for 8 cups of liquid) add 1/4 olive oil and the entire sliced onion and diced garlic. Saute on medium heat until transparent. Open both cans of green enchilada sauce and slowly pour into the pot. Stir until completely hot and mixed. Add chicken into the sauce. The sauce will be too thick to really pour over the chips so add 2 cups of the stock or until thick enough for sauce but still sticks to the corn chips. Taste for flavor - add chilies at this time or cumin if desired.

Making the "Mexican Casserole":

Heat the oven to 350*.

In a deep casserole dish pour some sauce into the bottom, add handfuls of corn chips until the entire casserole dish is covered about 1 inch higher than the casserole dish rim. Now using a ladle, ladle the sauce over the chips filling the casserole dish 3/4 the way up the side. Now generously sprinkle Mexican Cheese over the top of the casserole and cover with foil. Cook for about 30 minutes and then remove the foil to brown slightly. Serve with "Queso Freso" and sour cream or any of the other condiments.