Great grilled chicken enchiladas with a slight twist. Grilled chicken instead of the traditional shredded chicken. Full of authentic Mexican flavors. A fabulous dish for Mexican night in your home.
3 to 4 boneless skinless chicken breasts ( about 1 1/2 to 2lbs. )
1 poblano chili
1 red pepper
1 teas. chili powder
1/2 teas cumin
1 teas. onion powder
1/2 teas. garlic powder
2tbsp. olive oil
15oz. red enchilada sauce
2 to 4oz. queso fresco, crumbled ( an authentic Mexican cheese )
12 to 16 corn tortillas ( 6in.)
1 cup vegetable oil
Method: Grilled Chicken Enchiladas
Always thoroughly wash and dry your chicken before using. In a large zip lock bag add chicken, olive oil, salt, pepper, chili powder, onion powder, cumin and garlic powder. Close bag and mix well by “squishing” it around in the bag. I like this method because it’s less messy and there is virtually no clean up. Marinate for at least 30 minutes. You can marinate overnight but you want the chicken to be at room temperature before grilling. If you are using the 30 minute method just leave your bag of chicken out at room temperature. Don’t worry, you will be cooking it before anything bad can happen to it.
While your chicken is marinating roast the poblano chili and red pepper. This can be done in different ways.
Placing them on a high heat grill turning them until the skin turns black is recommended. This takes a few minutes and will give you the best flavor. The hotter the grill the better since what you are trying to do is blister the skin to make it easy to peel off. Place the roasted peppers into a bowl and cover with plastic wrap, let stand for about 15 minutes. This will “sweat” the peppers making it easier to peel off the charred skin . Peel and remove the seeds then dice into about 1/4 inch pieces and reserve.
You can use a gas burner as well following the same steps or place them on a cookie sheet and roast in a 450 to 500 degree oven for about 20 minutes ( until the skins have blackened ).
Grill chicken on medium heat for 20 to 25 minutes ( 10 to 12 minutes a side ) until juices run clear ( 165 degrees internal temp. ). Remove to a plate and let cool. Dice into 1/4 to 1/2 inch cubes or tear into pieces about the same size.
Add chicken and peppers to a bowl and mix well. Your grilled chicken enchiladas mix is ready.
Add vegetable oil to a small 8 inch skillet ( big enough to fit 1 tortilla ) and heat to 350 degrees. Lightly fry tortillas one at a time ( just enough to be pliable ) and remove to a plate.
Assembly: Grilled Chicken Enchiladas
Spread a thin layer of enchilada sauce onto the bottom of a medium size casserole dish. This will keep your enchiladas from sticking.
Sprinkle a little bit of the cheese in a line across a tortilla just below the center, add a few spoon fulls of the chicken mix over the cheese. How much you put in is really up to you. I like to pack mine:-) Roll up your tortilla and place into the casserole dish. Continue the process until your casserole dish is full.
Note: Place enchiladas in your casserole dish to make 2 rows.
Ladle enchilada sauce over the top of the enchiladas and sprinkle with more cheese.
Place into a preheated 350 degree oven and bake for 15 to 20 minutes ( until cheese has melted ).
Remove and serve with rice and beans or whatever you like.
Topping suggestions you can add can be sour cream, guacamole, pico de gallo, lettuce, tomato, olives etc. These are wonderful enchiladas, I hope you will give them a try. If you have any questions or comments I’m always happy to hear from you. Until next time… HAPPY COOKING !