Nanny’s Chicken Enchiladas
📜 Collection: Unknown Eighteen | ✍️ Attribution: Nanny | 📂 Category: Entrees A classic, comforting recipe for shredded chicken enchiladas rolled in corn tortillas and baked in a savory homemade chili sauce. Perfect for a cozy family dinner, these enchiladas are topped with melted cheddar cheese and baked until bubbling.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 25 mins | None | 4-6 servings |
🔪 Key Equipment
- Frying pan
- Baking dish
- Paper towels
Ingredients
Chili Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 tbsp (or more) | Chili Powder | |
| 2 cups | Water | very hot |
| 1 heaping tbsp | Flour | |
| 1 clove | Garlic | mashed |
Enchiladas
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 inch (in pan) | Oil | for frying |
| 8-10 | Corn Tortillas | |
| 2 cups | Chicken | cooked and shredded |
| 1 medium | Onion | chopped |
| 1-2 cups | Cheddar Cheese | grated |
Instructions
Step 1: Prep Tortillas
- In a frying pan, heat 1/4 inch of oil on medium heat. Fry corn tortillas for a few seconds until pliable but not crisp, then let drain on paper towels.
Step 2: Make Chili Sauce
- Put 2 tbsp (or more) of chili powder in 2 cups of very hot water to soak.
- Drain off most of the hot oil from the pan. Add 1 heaping tbsp of flour to the remaining oil in the pan. Stir constantly until it turns a light brown color.
- Carefully add the chili water and keep stirring to remove any lumps. Add 1 clove of garlic, mashed, lower the heat, and let simmer until the sauce thickens slightly.
Step 3: Assemble and Bake
- In each corn tortilla, place some cooked chicken, onion, and cheddar cheese.
- Roll tightly into a tube and place seam-side down in a baking dish.
- Pour the prepared chili sauce evenly over the rolled corn tortillas.
- Bake at 350°F (175°C) until the sauce is boiling and bubbling at the edges and the cheese is completely melted.
💡 Make-Ahead & Storage: Assemble the enchiladas in the baking dish, cover, and refrigerate up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if cooking straight from the refrigerator.
Original Recipe Scan
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