- 12 corn tortillas
- 1 cup cooking oil
- 1 large boneless chicken breast
- 2 cups Chihuahua Cheese
- 1/2 cup slivered almonds
- 1/2 cup raisins
- 3 cups Enchilada sauce- Tomatillo Sauce recipe attached, but can also use red sauce or mole.
1 9x13 baking dish
1 small saucepan
1 tongs
* Cook the chicken by your favorite method. You can poach, grill, or oven-bake. Cook until internal temperature is 165 and set aside to cool. When cool enough to handle, use two forks to shred the chicken.* In a small dry saucepan, heat the slivered almond, stirring until browned. Observe, so they don't burn. Remove to a plate and add the raisins.* Heat enough oil in the same small saucepan to cover a tortilla. * Add tortillas, one at a time, and flip quickly. You are looking to make the tortillas soft and pliable. Place a paper towel on a plate and stack heated tortillas on top of each other.* Add oil to the baking dish, and using a paper towel, ensure the pan is covered and excess oil removed. For easy cleanup, you can use parchment paper instead of oil.* Assemble the enchiladas adding the chicken, cheese, almonds, and raisins. Use your judgment of how much filling depends on the tortilla's size.* Add 1/2 cup of sauce to the bottom of the baking dish and spread evenly. * Add each rolled tortilla to the baking dish with the rolled edge down.* Repeat until the pan is full. Add 1 cup of sauce and spread evenly across the enchiladas. You don't want them doused in sauce.* Add a little sprinkle of cheese, depending on how much you prefer.* Bake for twenty minutes or until all the cheese appears to be melted.* Remove from the oven and let sit for five minutes.* Heat remaining sauce or mole.* Plate two or three enchiladas, and add the heated sauce. Then sprinkle a little cheese on top.Serve with refried beans, Beans ala Charro, Mexican rice, or vegetables of your choice. If using mole, sour cream is a nice touch.
