I love me some chicken enchiladas. And I mean looooooove. Texas girl, born and bread, it doesn't get any better than a spicy chicken enchilada smothered in cheese and sauce.
My mouth just totally filled with saliva writing that sentence.
I've been determined for years to recreate restaurant style enchiladas at home. And you know what I found out? The reason they taste so much better at the restaurant is because they soften the tortillas in bubbling oil before they fill them. DUH, fat frying makes everything taste better. I made them like that once at home, and boy they were yummy, but I just don't have the energy to add the extra step of frying my tortillas one at a time to soften them before I roll them. Also, I could probably stand to save the calories.
I was marathon watching the Food Network one blissful day before I had children and stumbled upon Tyler Florence's Ultimate Chicken Enchilada recipe.
Pros- No frying of tortillas. Amazingly delicious.
Cons - Takes for flipping EVER. Make my own roasted tomatillo salsa? Ain't nobody got time for that (sorry, Tyler).
Since then it's been my personal mission to find a way to have enchiladas at home, without frying anything, and without sucking up my entire Sunday afternoon.
If this speaks to your heart (and stomach), then girlfriend (or boyfriend), this is the recipe for you. It's 4 steps, and can be done on a weekday. Arriba!