Thursday, March 4, 2010

Authentic Chicken Enchiladas

Two weeks ago I was really craving chicken enchiladas from the little Mexican restaurant in town, but decided to try my hand at making them myself.

I made corn tortillas...
Aldi sells the corn flour with lime all ready to go, so you just add water, form them and cook them on the griddle.

Red chili pepper sauce...
The chili ancho peppers were hotter than I thought. I got them dried from Wal-Mart and boiled them with some tomatoes and spices, then had to remove the stems and seeds (I should have worn gloves - oops!), blended everything in a blender, then put it through a sieve to strain the skins out. It ended up being quite spicy-hot, but once it was in the dish with everything else it was just perfect.

Spicy Chicken...
I simmered cooked chicken with garlic, tomatoes, jalepeno peppers, cilantro, and some Newman's Italian Salad dressing for an hour or two until most of the liquid had dissipated.
(These pics were all taken after the enchiladas were baking...there was a lot more chicken than is pictured!)

Then I assembled them, topped them with homemade salsa and cheese, baked them 'til the cheese was melted, and...

...they were delicious! :-)


  1. Wow Sasa I'm very impressed. Are those tortillas harder to make than pancakes? I fail at making pancakes. :P

  2. The corn tortillas were a lot harder cuz I didn't have wax paper to press them I used the shelf and floured hands. Flour tortillas are WAY easier.