chickenenchiladas

I think if my husband had to choose his favorite dish, aside from a big honking steak, it would be enchiladas. I had never had them before meeting him. My mom was a great cook, but ethnic dishes were few and far between in our house. The first time I had them, my father-in-law made them for a football game.  I took one bite of that saucey-gooeyness and realized what I had been missing my whole life. He was a fan of using pork, which, I really would like to try.  But, we always have large quantities of chicken in the freezer here…

This recipe originated from America’s Test Kitchen, but I’ve changed quite a few things over the years. It is certainly a favorite in our house, and I’m sure it will be one in yours as well. Don’t be afraid to play around with the ingredients. Sometimes I add diced green chiles, sometimes chopped black olives. Or, this time of year, when I have jalapenos overtaking the garden, I’ll throw in a couple of those that have been diced. The only limit with these is your imagination!

29 Comments

  1. Posted July 16, 2009 at 9:04 AM | Permalink

    These sound great :)

  2. Posted July 16, 2009 at 10:07 AM | Permalink

    Yum! My husband loves any Mexican food, and I love America’s Test Kitchen, so these are sure to be a winner in our house!

  3. Posted July 16, 2009 at 11:48 AM | Permalink

    Oooh yumm! Nothing like some toasty enchiladas; epsecially with all this rain we’ve been having in MTL. Can’t wait to try these babies out thanks!

  4. Posted July 16, 2009 at 2:51 PM | Permalink

    Ok so here is a question I’ve been wanting to ask someone but never have. Have you ever made your enchiladas with flour tortillas? I know this is not the way they are *supposed* to be made but I have made them with the corn tortillas, and I find I’m not a big fan of the texture of the corn tortilla. Just me though, the huddy loves them. I just didn’t know if flour tortillas would hold up. Until I moved to Kansas, mexican was not on my list of foods I cooked regularly (ok, at all :)) so I don’t have much expertise on the subject.

  5. Laura
    Posted July 16, 2009 at 3:13 PM | Permalink

    They would be fine with flour! I don’t think they make 6 inch flour tortillas…so I’d just do 6 or 8 large enchiladas instead of 12 small ones.

  6. Posted July 16, 2009 at 4:26 PM | Permalink

    Hi Laura,

    Thanks for stopping by. Make sure you use medium riped bananas if you’re going to make it. :)

  7. Posted July 16, 2009 at 4:43 PM | Permalink

    These look fantastic. My DH loves enchiladas. I’m going to have to try this one.

  8. Posted July 16, 2009 at 5:28 PM | Permalink

    I love enchiladas, and these sound wonderful!

  9. Posted July 16, 2009 at 6:39 PM | Permalink

    Looks like I need to get making some enchiladas! These look wonderful!

  10. Posted July 16, 2009 at 8:52 PM | Permalink

    arrived here via the Foodie Blogroll. What a lovely blog you have, and your photos are absolutely beautiful.

  11. Posted July 16, 2009 at 9:35 PM | Permalink

    I love this recipe, yes, your son will love the corn, I have a 22 month old and a almost 3 year old and they do love it too..btw, the NYC pics were awesome!!

  12. Posted July 16, 2009 at 10:05 PM | Permalink

    Hi. I just came over on the foodie blogroll. Love your blog and my parents lived on the eastern shore for awhile. We still have friends there. The enchiladas look great and so does the peach pie : )

  13. Posted July 17, 2009 at 7:45 AM | Permalink

    Your blog is beautiful!! Your photos are making me hungry…at 7:45am!

    I haven’t made enchiladas in a while, your chicken ones look perfect!

  14. Posted July 17, 2009 at 10:04 AM | Permalink

    You know, enchiladas are the one thing I have yet to make. This gorgeous photo just made me decide to try them though :)

  15. Charliemack
    Posted July 29, 2009 at 9:12 AM | Permalink

    Couple of questions:

    1. Did I miss the can of enchilada sauce in the reicpe? Even with my new glasses I seem to misread things (or is that just me?)

    2. Could you list some basic spices to keep on hand. I have a drawer full of spices I don’t use but come across reicpes for spices I don’t have but seem to reoccur.

    Thanks

    Love the recipies now to try them.

    • Laura
      Posted July 29, 2009 at 10:27 AM | Permalink

      Charlie – if you follow the recipe, you will have made your own sauce. So much better than the canned stuff!

      As for the spices, it might be wise to purchase a spice rack. They usually come filled with basic spices, and they cover a good scope of everything. A spice rack can’t handle my plethora of spices I’ve collected at this point, so I use my lazy susan.

      Spices that I use on a weekly basis are chili powder, ground cumin, paprika, ground mustard, coriander, garlic powder, crushed red pepper and whole black peppercorns.

      It’s also a good idea to have spices on hand for baking. I find that the most used for these applications are ground cinnamon, ground cloves and ground allspice.

  16. Posted July 30, 2009 at 4:25 PM | Permalink

    I’ve just made these (with a few adjustments for what we had in the house!) and they were absolutely delicious. Not quite as pretty as yours, but I’ll definitely be making them many times in the future, so I’m sure I’ll be working on that. Thanks for the recipe!

  17. Posted September 17, 2009 at 3:39 PM | Permalink

    Yum, my mouth is watering! I am an enchilada fan. Fabulous pictures by the way!

  18. james
    Posted September 25, 2009 at 9:08 AM | Permalink

    hi laura, cant wait to make these tonight… this may seem a silly question but when you say tomato sauce, is that puree or chopped tomatos? im from the UK so i dont want to get it horribly wrong, Thanks in advance,

    • Debbie
      Posted February 9, 2013 at 5:44 AM | Permalink

      I know this is a few years too late…and I guess you’ve probably worked it out already, but the UK equivalent if Tomato sauce (in the US) would be passata (found next to canned tomatoes in the supermarket). Happy cooking :)

      • Posted February 9, 2013 at 3:28 PM | Permalink

        Thanks for this tip, Debbie! It never ceases to amaze me the differences in labeling from country to country. Take care!

  19. Ashley
    Posted February 20, 2012 at 11:23 AM | Permalink

    This recipe is a favorite in our house! Thank you! Quick question, can you make and put them together in advance and leave them in the fridge to bake later? Or will the tortillas get soggy? Thanks for your help! Great recipe!

    • Laura
      Posted February 20, 2012 at 11:46 AM | Permalink

      Ashley, I have made them in advance. I assemble and roll the tortillas, but wait to top them with sauce until right before baking. That ensures they don’t get too soggy!

  20. Posted March 4, 2012 at 10:29 PM | Permalink

    It’s great to see the boom in craft breweries in the past years. Wonder when we’ll see market saturation.

  21. Nancie
    Posted May 21, 2012 at 12:17 PM | Permalink

    Have you tried freezing them? I’d like to try, freezing the enchiladas separately from the sauce, assembling after thawing. Only worry is the tortilla consistency after a freeze…

    • Laura
      Posted May 21, 2012 at 1:10 PM | Permalink

      Nancie, they do freeze just fine. Do as you said, and freeze the sauce separately though – then assemble right before baking. Enjoy!

  22. Posted October 16, 2012 at 2:36 AM | Permalink

    Hi Laura,
    I found this recipe via pinterest in a search for enchiladas – I substituted minced turkey and it was amazing!! Thanks for this great dish! And a big hello from an SSU alumni (well now it is SU) gotta love the Eastern Shore!!

    • Laura
      Posted October 20, 2012 at 2:57 PM | Permalink

      Danielle, too funny my husband and I were just talking about the fact that we still call it Salisbury State. Such a good school to have here on the Shore – and the campus is growing more and more everyday. Glad you liked the enchiladas, they are a favorite around here. We love them with turkey as well!

  23. Maryellen
    Posted February 9, 2014 at 9:49 AM | Permalink

    Okay once again, we made these on Thursday for dinner. Normally Jimmy orders fish with the guys on base every Friday but he wanted the enchiladas for lunch and then he wanted them again for Friday night dinner I try to mix things up and they keep well after cooked but that sauce just blows me away and it is really so easy if you have the supplies on hand which I always have. I will have to try them with Turkey. We had left over sauce so I figured I would save it for another meal and I came to the kitchen and Jimmy had all the rest of the sauce over the enchiladas and added a bit of cheese on top. Then to top it all off we had sour cream, a few jalapenos and some chopped tomatoes after cooked. They are now all gone but I got the last one LOL One of my very favorite recipes but I love everyone I have tried. Thanks for reminding me and each time I am making something I go check out this site first because you make things easy but so tasty. If a mom with three 1/2 men in the house can whip this up you know you can do it. Just follow directions. I will never again use canned sauce. I have to check and see if you have mole sauce on here. I made it before but not sure if I used a recipe from you or Emeril Lagasse. I would take your recipe over his any day as his have so many steps. Thanks!!

6 Trackbacks

  1. By Chicken Enchiladas « on March 2, 2010 at 7:02 AM

    […] adapted from America’s Test Kitchen’s original recipe via Tide and Thyme and Pink […]

  2. By Chicken Enchiladas | crumbdoodles on May 22, 2010 at 5:54 PM

    […] Enchiladas with Red Chile Sauce adapted from Pink Parsley, who adapted from Tide and Thyme, orginally from America’s Test […]

  3. By Chicken Enchiladas on April 20, 2011 at 6:10 AM

    […] adapted from America’s Test Kitchen’s original recipe via Tide and Thyme and Pink […]

  4. By Ramblings « this & that on July 21, 2011 at 2:16 PM

    […] these Chicken Enchiladas with Red Sauce and loved them. I used rotisserie chicken instead of cooking my own, like it […]

  5. […] from Tide and Thyme, orginally from America’s Test […]

  6. By chicken enchiladas  | Rookzone on November 1, 2011 at 1:53 PM

    […] Enchiladas with Red Chile Sauce (serves 4-6) via Pink Parsley [adapted from Tide and Thyme, orginally from America's Test […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>