Sonora Style Chicken Enchiladas

Smashed Pintos and Peppers


There is an ongoing discussion at my house as to whether or not these qualify as enchiladas, since they aren't rolled. I say they are a casserole, my DH says they are enchiladas. He was born in New Mexico, and he says this is how they cook them. He may be on to something. The New Mexico chiles are out of this world delicious. Whatever you decide to call this enchilada/casserole, it tastes delicious. They are so simple to make, they're perfect for a weeknight.

Ingredients:

• 1 pound ground chicken or turkey
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 package fajita spice mix
• 2 cans (16 ounces) enchilada sauce, red or green (Hatch is a New Mexico company that makes some terrific sauce. You can order peppers from them, too.)
  
• ½ pound grated cheddar cheese
• 12-18 corn tortillas
• Sour cream and salsa for topping
• 1 can pinto beans
• 1 can diced green chili peppers

How to Make Sonora Style Enchiladas
Cook the meat, onion, and garlic with the spice mix.
Warm one can of enchilada sauce on the stove in a pot.
Spread a large spoonful of the sauce over the bottom of a baking dish.
Dip a tortilla in the sauce and lay in the baking dish.
Do this until you have 3-4 of tortillas in the baking dish.
Spoon 1/3 of the turkey mixture over the tortillas.
Sprinkle ¼ of the cheese over the turkey.
Spoon some of the enchilada sauce over the cheese and meat.
Make another layer, then another, till you have three layers.
Lay one more layer of tortillas on top and cover with the remaining cheese.
Cover the baking dish with foil and bake for 30 minutes at 325 degrees.
Just before the enchiladas are ready, warm the beans in a pot on the stove.
Add the green chilis to the beans.
Smash with a potato masher.
Serve the enchiladas and beans with extra enchilada sauce, salsa, and sour cream.

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Leftovers Turned Into Easy Chicken Enchiladas

We had so much leftover chicken from the Spicy Mexican Chicken with Bacon and the Chicken Breasts with Pico de Gallo this week that I had to think of a way to use it up. We made two types of chicken enchiladas that are favorites in my family’s kitchen. They are both extremely simple and easy to make. Here are both chicken enchilada recipes.


Creamy Green Chili Enchiladas (Sonora Style)

Ingredients:

2 dozen soft yellow corn tortillas
2-3 cups of cut up leftover chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced jalapenos
1 can diced green chilis
1 can sliced black olives
2-3 cups longhorn cheddar cheese

Preparation:
Preheat the oven to 375 degrees. Mix the soups, chilis, and black olives with 1 soup can of water in a saucepan. Heat until just warmed through.
Dip a tortilla in the sauce and lay in a 9x13 baking dish. I like this AirBake by WearEver Ultra Oblong Baking Pan w/ Cover, 13 x 9 x 2.25 because it has a cover so you can store leftover food right in the pan.
Dip and lay one or two more tortillas in the pan to make a layer.
Spread some of the chicken over the tortillas.
Sprinkle some cheese over the chicken.
Pour two ladles of sauce over the cheese and chicken.
Make another layer just like the first one, on top of the previous layer.
Continue this process until the pan is full. Add one top layer of tortillas only.
Pour some additional sauce on top.
Top with grated cheese.
Bake in the oven until the cheese is melted, about 20 minutes.
The Sonora style turns this recipe into a chicken enchilada casserole. For rolled enchiladas, see the next recipe.


Mild Green Enchiladas

Ingredients:
1 dozen soft yellow corn tortillas
1-2 cups of cut up leftover chicken
1 small can green enchilada sauce (13 ounces)
1 can sliced black olives
1-2 cups longhorn cheddar cheese

Preparation:
Preheat the oven to 375 degrees.
Heat the tortillas in the microwave 45 seconds to soften them.
Spread a spoonful of enchilada sauce on the bottom of a 13 Inch x 9 Inch Bake and Roast Pan.
Lay a tortilla on a plate.
Mound a spoonful of chicken and a spoonful of cheese on the tortilla.
Roll up and place in the pan, seam side down.
Continue until a layer of rolled enchiladas in the pan.
Cover with enchilada sauce.
Spread olives and cheese over the top.
Bake until the cheese is melted, about 15 minutes.