How to Make Chicken Enchiladas Without the Oily Tortillas

Step-by-Step Guide

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   Step 1: Put the chicken in a large stock pot and cover it with cold water.

   You can cook it whole or in pieces, with or without bones.
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   Step 2: Bring the water to a boil so it’s nice and hot and the chicken starts cooking then reduce the heat so the pot just simmers.

   Little bubbles should rise but no huge bubbles. ,, Once the chicken is cooled enough, remove it from the bones and shred it. , Heat the griddle on medium high heat until a drop of water sprinkled on the surface, bubbles and bounces around. ,, Repeat with 11 more tortillas. ,,,, Repeat with remaining tortillas. ,,, Makes 12 enchiladas. ,
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   Step 3: Let the pot simmer until the chicken is done

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   Step 4: about half hour to an hour and a quarter depending on the size of the pieces.

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   Step 5: Drain the broth and put the cooked chicken in the fridge to cool for a bit.

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   Step 6: Next you will need a pancake griddle.

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   Step 7: Put tortillas on the hot griddle and cook on both sides just until the tortilla is soft and pliable.

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   Step 8: Place the tortilla in a tortilla warmer or plastic bag to keep it warm and soft.

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   Step 9: Preheat oven to 350 degrees.

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    Step 10: In a medium sized bowl pour 1 can of green enchilada sauce.

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    Step 11: Dip 1 tortilla in the sauce coating both sides and lay it in a casserole dish.

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    Step 12: Put about 3 tbsp of chicken in the center of the tortilla and roll it.

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    Step 13: Cover enchiladas with Monterey Jack cheese or a 3 blend Mexican cheese.

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    Step 14: Sprinkle with onions

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    Step 15: diced green chiles

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    Step 16: and/or sliced olives if you like.

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    Step 17: Bake in oven 25 to 30 minutes or until cheese is melted and bubbly.

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    Step 18: Finished.

Detailed Guide

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