The first recipe I’m going to share with you is an old family recipe that I’ve put my own “twist” on. Its my Mom’s Enchiladas! AND, this is the first time I’ve shared this recipe publicly!!! So here ya go~!
Traditionally she would make the corn tortillas, enchilada sauce, and then fry each tortilla, top it with some enchilada sauce, onions, cheese, and then another layer of fried tortilla, sauce, onions, cheese etc etc…Until you had a stack of 3 or 4 per person. And they are amazing!!! So yummy – in fact I’ve never found an enchilada in a Mexican restaurant that could even come close to the flavor of hers! Consequently I’ve stopped ordering Enchiladas when I go out to restaurants – because I’m always disappointed! But I’m sure part of that is being that I grew up with hers and they are pretty awesome! 
haha
So my twist on her recipe is a healthier and easier to make version. Healthier because you don’t fry the tortillas, you bake them after stuffing them….And also easier because if you are having company over, it’s something you can prepare and then stick in the oven and go socialize with your friends! You aren’t stuck over the stove frying tortillas all night as people eat and want more. 
And the great thing is there is no right or wrong way to make them – you can do what I always do…Which is to look at the recipe and modify it to suit our tastes! If you want the sauce thicker, or thinner, or more or less cheese – its up to you! So don’t be afraid to experiment! Its the whole FUN part about cooking! I think its definitely one of the reasons I love it – because I love to be creative with it! I’m sure we all have some EPIC failures that we’ll never forget and that we can look back on now and laugh~! Right??? So have fun with it and remember with every failure comes invaluable experience and you’ll become a MUCH better cook along the way! And if you have any questions go ahead and post a comment or email me! I’d be happy to help in any way!
- 6 Tbsp Chilli Powder
- 3 Tbsp Masa Harina
- 1 tsp Cumin
- Salt and Pepper to taste
- 1 tsp Garlic Powder
- 2-3 Cups Water (Adjust as necessary to desired thickness)
- 1 Can (14oz) Tomato Sauce
- 1 Rotisserie Chicken (de-boned and chicken shredded)
- 1 Bunch Cilantro, washed and finely chopped, (reserve a handful for the topping)
- 1 Pkg Queso Fresco, crumbled
- 1 onion, finely chopped
- 4 Cups (approximately) Shredded Cheese (reserve at least 1 cup aside for the topping)
- Stack of Corn Tortillas
- Toppings: Sour Cream, Limes, Guacamole, Salsa
- Combine the first 7 ingredients in a saucepan over the stove. Bring up to a boil and simmer until it reaches desired thickness/consistency. Should be a fairly thick sauce – not too runny. But if it comes out too thick, don’t be afraid to add a touch of water.
- While the Enchilada sauce simmers and reduces, combine the filling ingredients in a bowl and mix well. Set aside.
- Once the sauce is ready, set aside. Preheat the oven to 400 degrees. Spray an 11×14 baking sheet with non-stick spray and get the filling ingredients, sauce, tortillas, and toppings (cheese and cilantro) in an assembling station nearby. Start by warming the tortillas in a wet tea towel in the microwave in small bunches so they become pliable and warm. Start by placing a ladle (or two) of the Enchilada sauce onto the baking sheet – just a very thin layer. Then add a couple of tablespoons of the filling into each of the tortillas, roll up and place them seam side down on the sprayed baking sheet. Do this until you run out of filling. Then pour the enchilada sauce down over the stuffed tortillas, sprinkle with remaining cheese (adding more if you’d like ) and cilantro.
- Place in the oven at 400 degrees for 30-45 minutes. This is really till it reaches your desired doneness, making sure you have baked it through and all cheeses have melted.
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