Chicken Enchiladas #SundaySupper

This weeks Sunday Supper theme is Captivating Casseroles and I couldn't think of a more Captivating Casserole then these Chicken Enchiladas.

This definitely isn't the quickest recipe I've shared but I promise you they are worth every minute of your time.

The whole family rates them even better then our favorite Mexican food spot, let me just tell you this is a huge thing because that's usually what the boys order.

I was hoping for a few leftovers for lunch tomorrow but they were devoured in about 2.2 seconds.

No matter how much food I make we seldom seem to have leftovers.

I'm officially feeling like this is the story of my life. I don't know what I will do someday when the kids move out and it's just the 2 of us.

I might finally be able to bring food to the neighbors! 

These can easily be made ahead of time and left in the fridge until ready to bake or one of those great go to recipes to bring over to someones house who's been recovering from surgery or just had a baby.

This recipe is also great for those that are gluten free as long as gluten free corn tortillas are used.

I hope you love this recipe as much as we do because I can never seem to make enough! 

In a large sauce pan heat 2 tablespoons Butter and 1 tablespoon Olive Oil over medium-high heat.

Add 1/2 Diced Onion and saute until onion starts to caramelize.

Add 3 cloves Minced Garlic, 1/3 cup Chili Powder and 2 1/2 tablespoons Corn Flour, stir until fragrant about 45 seconds to 1 minute.

Slowly stir in 2 cups Chicken Stock and 1 cup Water until smooth.

Add 6 ounces of Tomato Paste, 1 teaspoon Oregano, 2 teaspoons Cumin and 1/2 teaspoon Salt. 

Bring to a simmer and cover. Cook for 10 minutes.

Remove 1 cup of the sauce to cook chicken.

Puree remaining sauce in a blender or food processor.

To cook the chicken add the 1 cup of unpureed enchilada sauce,  an additional 1/2 cup of water and about 1 1/2 lbs of Chicken Breast (These just happened to be huge!). 

Bring to a simmer and cover. 

Cook chicken for 30-45 minutes until chicken easily shreds with a fork.

Using 2 forks shred chicken in sauce and set aside.

In a lightly greased pan heat corn tortillas one at a time until soft enough to roll over medium-high heat.

Spread 1/3 of the pureed Enchilada Sauce in the bottom of an 11"x15" pan place a hot tortilla into the pan and add about 3 tablespoons Pulled Chicken Mixture With Sauce and 2 tablespoons Grated Cheese (Half Jack/Half Cheddar).

Roll tightly, place seem side down and repeat until pan is full.

This can also be made into 2 smaller pans.

Cover filled Enchiladas with remaining Enchilada Sauce and 1 cup Shredded Jack Cheese and 1 cup Shredded Cheddar Cheese.

Bake in a 350 degree oven for 25-30 minutes until cheese is melted.

Serve with Refried Beans (Refried Black Beans Recipe coming later in the week), Restaurant Style Mexican Rice,  Guacamole, Sour Cream, Pico De Gallo and Fresh Sliced Limes.

Make sure to check out all the other AMAZING Sunday Supper Captivating Casserole Recipe links under the recipe for more great ideas! 

Chicken Enchiladas

Recipe by Serena Bakes Simply From Scratch

These Chicken Enchiladas are cooked in homemade enchilada sauce and will quickly become a favorite. These are perfect for superbowl parties, company or to bring to someone who's recovering from surgery or having a baby.

Prep time: PT30M
Cook time: PT1H15M
Total time: PT1H45M
Yield: 8 Servings
Ingredients

• 2 tablespoons Butter Or Olive Oil
• 1 tablespoon Olive Oil Plus Additional Oil For Heating Tortillas
• 1/2 whole Onion, Diced
• 3 cloves Garlic, Minced
• 1/3 cup Chili Powder
• 2 1/2 tablespoons Corn Flour
• 2 cups Chicken Stock
• 1 cup Water
• 6 ounces Tomato Paste
• 1 teaspoon Oregano
• 2 teaspoons Cumin
• 1/2 teaspoon Sea Salt
• 1 1/2 pounds Chicken Breast
• 1/2 cup Water
• 16 Corn Tortillas (For Gluten Free Make Sure They Are Gluten Free)
• 3 cups Jack Cheese, Shredded
• 3 cups Cheddar Cheese, Shredded
• For Serving: Refried Beans, Restaurant Style Mexican Rice, Guacamole, Sour Cream, Pico De Gallo, Cilantro and Fresh Sliced Limes

Cooking Directions

1. In a large sauce pan with lid heat butter and olive oil over medium-high heat until melted. Add onion and cook until caramelized. Stir in garlic, chili powder and corn flour, cook until fragrant about 45 seconds to 1 minute.
2. Slowly stir in chicken stock and water until smooth.
3. Add tomato paste, oregano, cumin and sea salt. Stir until smooth and bring to a simmer, cover and cook over low heat for 10 minutes.
4. Remove 1 cup of sauce and set aside for chicken.
5. Puree remaining sauce and set aside.
6. Place the 1 cup of sauce back into the saucepan, 1/2 cup water and chicken breast. Bring to a simmer. Cover and cook for 30-45 minutes until the chicken easily shreds with a fork.
7. Using 2 forks shred chicken in sauce and set aside.
8. Preheat oven to 350 degrees.
9. Combine both cheeses and set aside.
10. Pour 1/3 of the pureed enchilada sauce into an 11"x15" pan or 2 smaller pans equivalent.
11. Lightly grease a heavy duty frying pan with oil and heat corn tortillas on each side until soft enough to roll.
12. Place a hot tortilla into the pan and add about 3 tablespoons pulled chicken mixture with sauce and 2 tablespoons grated cheese.
13. Roll tightly and place seem side down. Repeat until pan is full.
14. Cover filled enchiladas with remaining sauce and then with cheese mixture.
15. Bake for 25-30 minutes until cheese is melted.
16. Serve with desired condiments.

Other Great Sunday Supper Recipes:

Captivating Breakfast Casseroles

• Boozy Baked French Toast from Brunch with Joy
• Orange & Date Wife Saver Breakfast Casserole from A Mama, Baby & Shar-pei in the Kitchen
• Spinach, Sausage and Polenta Breakfast Casserole from The Redhead Baker

Appetizing Casserole Sides

• Baked Cauli-Tots Casserole from Cupcake and Kale Chips
• Savory Sweet Potato and Sausage Bread Pudding from Nik Snacks
• Shredded Brussels Sprouts Casserole from Take A Bite Out of Boca

Main Event Casseroles

• Artichoke and Spinach Macaroni and Cheese Casserole from Ruffles & Truffles
• Baked Penne with Roasted Cauliflower and Italian Sausage from Hezzi-D's Books and Cooks
• Bison Meatloaf Casserole from Jane's Adventures in Dinner
• Cheesy Chicken Corkscrew Casserole from Recipes Food and Cooking
• Cheesy, Creamy, Cauliflower and Sausage Casserole from Eating In Instead
• Chicken Enchiladas from Serena Bakes Simply From Scratch
• Chicken Parmesan Quinoa Bake from Alida's Kitchen
• Chicken Ramen Mini Casseroles from The Ninja Baker
• Chicken with Whole Grains Casserole from Cindy's Recipes and Writings
• Chinese Noodle Casserole from Momma's Meals
• Crab Casserole for Two from Magnolia Days
• Homemade Poppy Seed Chicken from Food Done Light
• Fully Loaded Tater Tot Casserole from Culinary Adventures with Camilla
• King Ranch Casserole from The Texan New Yorker
• King Ranch Mac and Cheese from The Weekend Gourmet
• Baked Ziti with Meatballs from Curious Cuisiniere
• Mexican Lasagna from MealDiva
• Mom's Taco Casserole from Lifestyle Food Artistry
• Moroccan Polenta Casserole from Pancake Warriors
• Moussaka from Nosh My Way
• Neeps & Tatties Casserole from Happy Baking Days
• Quick No Boil Tuna Pasta Bake from Mess Makes Food
• Sausage Peppers and Onion Pasta Casserole from Family Foodie
• Southwestern Spaghetti Pie from The Messy Baker
• Cheesy, Layered Italian Pasta Torta from La Bella Vita Cucina
• Stove-top Four Cheese Mac and Cheese from The Girl In The Little Red Kitchen
• Supreme Pizza Strata from A Kitchen Hoor's Adventures
• Sweet Corn and Green Chile Chicken Tamale Pie from Simply Healthy Family
• Taco Casserole from Peanut Butter and Peppers

Decadent Dessert and Sweet Casseroles

• Baked Lemon Dessert from Food Lust People Love
• The Best Homemade Cinnamon Rolls from Pies and Plots
• Butterscotch Bread Pudding from The Foodie Army Wife
• Classic Apple Crisp from That Skinny Chick Can Bake
• Ultimate Deep Dish Brownies from Recipe for Perfection
• Vegan Oreo Rice Krispie Treats from Killer Bunnies, Inc

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