This is a recipe I have avoided putting on the blog for some time, as it is not only expensive and somewhat unphotogenic, but uses quite a few processed ingredients, including canned enchilada sauce. However, it is also a recipe that cannot be ignored, because people are obsessed with these enchiladas. Almost unhealthily so. The mere mention of their impending existence can make or break B.’s week, and they’ve been served at conventions (by one of my brothers-in-law, who has a food handler’s license), family gatherings and all manner of celebrations. They’re sweet and spicy and tangy and rich and so utterly wrong they’re nothing but right, and I have no doubt anyone you serve them to will agree.
Honestly speaking, you should get about 3 servings out of this. I suppose it’s possible for one person to eat a single one, but I’ve never seen it. Original recipe was adapted, a very long time ago, from KSL-TV out of Utah.
• 1 lb. cooked chicken meat, shredded (thighs or breasts; if you don’t have any handy, you can poach some in about half an hour): $1.69
• 1 lb. jack cheese (plain, colby, or pepper jack is fine; this time I used colby), grated: $3.50
• 1 16-oz. can mild or medium green enchilada sauce (I’ve made this with many kinds; Las Palmas is best): $2.39
• 6-7 medium flour tortillas: $1.40
• 5 T lime juice (about 1 1/2 large limes; fresh lime juice is best): 33 cents
• 6 T honey: 25 cents
• 1/2 tsp garlic powder: 5 cents
• 1 T chili powder: 5 cents
• 1/2 cup cream: 30 cents
• Side salad (garden) optional
TOTAL: $9.96/3 = $3.30/serving
Combine the honey (tip: spray your measuring spoon with oil first; the honey should slide right off), lime juice, chili powder, and garlic powder in a Ziploc bag. Add the shredded cooked chicken and mix to combine well. Squeeze the air out of the bag, put in the fridge, and marinate anywhere from 30 minutes to 2 hours.
Optional: Cook the tortillas on an ungreased griddle or skillet over medium-high heat for 30 seconds or so per side, to impart a little bit of char and flavor. Keep warm and pliable under a kitchen towel.
When the chicken is done marinating, preheat oven to 350 degrees. Spread a little bit of the enchilada sauce in the bottom of a 13×9 baking dish.
Pour the cream into the rest of the sauce and stir well to combine.
Assemble enchiladas by putting about 3 T of chicken meat and about 1/4 cup of cheese in each tortilla (you should get about 6 or 7). Wrap tightly and put them seam-side down in the baking dish.
Pour any remaining marinade into the enchilada sauce and stir again to combine. Pour the sauce evenly over the enchiladas, and top with the rest of the cheese. Bake for about 30-35 minutes, until brown and crispy. Serve with a garden salad on the side, if desired.