This is a really simple recipe and tastes great. I cannot vouch for its authenticity; however, I can tell you I got this recipe from someone who is Mexican on her father’s side, and it was her grandmother that taught it to her.
I am sure the original recipe would have involved everything being made from scratch, but the version I was taught has a little short cut. I have absolutely no problem with cheating when it comes to cooking and nor should you!
4 Chicken breasts
1 Onion, finely chopped
1 Can of Cream of Chicken soup
8 Large tortillas
600g Grated cheddar cheese
Chillies*, finely chopped
*The type and amount of chillies you use for this dish is entirely at your discretion. It tastes great whether it is cooked mild or hot enough to dissolve a spoon. One thing to note is that due to the large amount of cream in this recipe, more chillies than you would normally use may be required to reach your preferred spicyness.
Down to business!
Start off by taking your chicken breasts and cutting them into quarters. Boil the chunks of chicken in a pan for around 20 minutes. It sounds odd but trust me. While the chicken is boiling, you can chop your onion and chillies and grease your baking tray with some butter
When cooked remove the chicken and shred using two forks. You are aiming for a consistency like shredded duck. Add a little seasoning to the chicken.
With that done, drop a knob of butter into a pan on a low heat and throw in the chopped onions. You want your onions to soften and go translucent. Don’t let them burn.
Add in the chicken soup and turn up the heat a little. When the mixture is simmering add the shredded chicken and mix thoroughly. Now stir in a good blob of soured cream. Add a couple of handfuls of the cheese and mix everything together until the cheese melts. Be careful not to add too much cheese as you will not have enough to cover the enchiladas later on.
This is the point where you add the chillies. Remember the point I made earlier, you may need more than usual for your desired heat. This can be a bit trial and error. Add seasoning to taste.
With the mixture complete, you can make the enchiladas! Take a tortilla and add about two heaped table spoons of the mixture to it. Now wrap into a tube and place in the baking tray. Give the wrap a good prod so the mixture reaches the ends. Rinse and repeat until you have filled the tray. Any left over mixture can be spread out evenly on top of the enchiladas.
Sprinkle the remaining cheese over all the enchiladas.
Place in a 180C oven for about 25 minutes, or until the cheese has browned to your satisfaction.
Serve with salad or fries or leave it on its own!