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Saturday, December 14, 2013

Chicken Enchiladas

So, you have poached the chicken.  Now, what to do with the meat and broth.  Well, you make chicken enchiladas of course.

First, I made a batch of enchilada sauce with this recipe.

Then, I preheated the oven to 350 F.  While the oven is heating, you start building.

Take a tortilla (I used corn tortillas) and add a dollop of sauce.

Add chicken, roll up, and stack neatly in a 9 x 13 baking dish.

Cover with sauce and the shredded Mexican cheese of your choice.

Put in the oven and back until brown and bubbly on top.

I served with a side of spanish rice and refried beans.  This was a nice stick to your ribs kind of meal.

Thanks for stopping by,



  1. That would be great with a Negra Modelo

    1. I agree with you Chilebrown. Unfortunately, we cannot get Negra Modelo around here. So, we get our fill when we are in the Bay Area.

  2. Within the last several years, several Mexican restaurants actually have it on tap. There just is something about Negra Modelo that works with Mexican food.

  3. I can only dream of getting this wonderful beer on tap.