These Tex Mex Chicken Enchiladas taste like they are straight out of San Antonio.
Seasoned shredded chicken, gooey melted cheese and topped with a super authentic Tex Mex Chili Gravy/Enchilada Sauce.
The Chili Gravy/Enchilada Sauce is the same one I used in my Chile Rellenos Recipe, except I fortified it with a couple of teaspoons of tomato paste for extra flavor and color. Now if you prefer more Authentic Mexican enchiladas and not the Tex-Mex style, then use our Red Chile Sauce like we used for our Tamales. But this is the style that most of you will be familiar with in Mexican restaurants in America, especially South Texas.
If you’re in a hurry and don’t feel like cooking the chicken, save time and buy a rotisserie chicken, or, you can just fill them with shredded cheese and maybe a little fresh chopped onion.
As always, MAKE IT YOURS!!
SEASONED CHICKEN INGREDIENTS:
- 3 chicken breasts
- 4 whole garlic cloves (lightly smashed)
- 2 bay leaves
- 2 tsp our adobo seasoning or Goya Adobo seasoning
- 1/2 whole black peppercorns
- enough water to cover chicken
- Add chicken to a large pot, add enough water to cover the chicken. Bring to a boil, add in the rest of the seasonings, then reduce to a simmer for 45 minutes.
- Remove the chicken from the water, allow to rest until just cool enough to handle. Shred the chicken ready for the enchiladas. Set Aside.
ENCHILADA SAUCE/GRAVY INGREDIENTS:
- 1/4 cup manteca/lard
- 1.5 TBSP chili powder (we use Gebhardt Brand for that Authentic taste)
- 1.5 tsp ground cumin
- 1.5 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/4 tsp redmonds real salt
- 2 tsp tomato paste
- 2 cups low sodium chicken broth
- 1/4 tsp xanthan gum (to thicken gravy)
ENCHILADA SAUCE/GRAVY INSTRUCTIONS:
- Add all of the dry spices (not xanthan gum) to a small ramekin and mix.
- Heat manteca/lard in a medium saucepan over medium heat.
- Once the lard has melted, add in the dry spices while stirring until the spices become fragrant (Approx 30 – 45 seconds), making sure not to let them burn.
- Add in tomato paste, stir, and allow to cook for 30 seconds.
- Pour in chicken broth and whisk. Allow to come to a simmer.
- Sprinkle in xanthan gum while whisking, until the liquid reaches a gravy texture.
- 2 packs Egglife Southwest Style Wraps
- Seasoned Chicken (Recipe Above) or rotisserie chicken
- Enchilada Sauce (Recipe Above) If you like them really saucy make double batch
- 8oz. Mexican blend shredded cheese
- Preheat oven to 375F.
- Ladle some enchilada sauce into the bottom of the baking dish, just enough to coat the whole bottom.
- Dip each wrap, front and back, in the enchilada gravy and set on a large plate.
- Fill each wrap with a portion of the seasoned chicken, and then the shredded cheese. Roll into an enchilada and set in a large baking dish, seam side down.
- After all 12 enchiladas are made and placed into the baking dish, evenly ladle on the rest of the enchilada sauce, sprinkle with lots more cheese, cover with aluminum foil and place on the middle rack of the oven for 15 minutes.
- After 15 minutes, take off the foil and allow to cook for another 10 minutes or until the cheese is golden brown.
- Serve with our Mexican Rice and Salsa.
PRODUCTS WE USE:
- KITCHEN AID MEASURING SPOONS/CUPS
- PIONEER WOMAN CUTTING BOARD
- PIONEER WOMAN KNIFE SET
- LODGE 8″ CAST IRON SKILLET
- SILICONE RUBBER SPATULA
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