Savory, reasonably healthy and delicious! I have been making this enchilada recipe on and off for 15 years.
Jessica Alba’s enchilada recipe was first published in Self Magazine on June 26, 2005. I gave it a try and it was a hit. These days I substitute a rotisserie chicken instead of boiling chicken breasts to save time – and it is a huge time saver! I made it this week and my friend and I enjoyed them immensely. We added some chips and guac as an appetizer along with some red sangria. 😉 Overall it was an awesome, satisfying and fun eat-in meal!
The photo below shows full size tortillas which is a much bigger size than the recipe calls for. But you have the flexibility to choose any size you want!
**Remember – I skipped boiling the chicken breasts, so you do not need the chicken breasts, chicken stock, jalapeno pepper or garlic if you choose to go the rotisserie chicken route.
- 4 cups chicken stock
- 4 boneless, skinless chicken breasts (about 5 oz each), cut into strips
- 1 jalapeño pepper
- 1 clove garlic
- 1 jar (12 oz) salsa
- 1 cup shredded cheddar
- 1/2 cup shredded Monterey Jack
- 1/2 cup chopped fresh cilantro
- 1 can (2.25 oz) sliced black olives, drained
- 1 can (16 oz) traditional enchilada sauce
- 1 can (16 oz) green chile enchilada sauce
- Mexican hot sauce
- Cayenne pepper
- Vegetable-oil cooking spray
- 8 corn tortillas (6 inches across)
You can skip steps 2 & 3 if you are using a rotisserie chicken like I did.
- Heat oven to 425°.
- In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through.
- Strain chicken, run cold water over it and shred into a bowl.
- Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside.
- In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste.
- Stir until simmering. Set aside.
- Coat an 11″ x 13″ casserole pan with nonstick spray. Microwave tortillas 20 seconds.
- Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down.
- Sprinkle with remaining cheese mixture.
- Ladle on sauce, then add remaining 1/4 cup Monterey Jack.
- Bake 20 minutes.
- Serve with remaining sauce on the side.
Just before putting the enchiladas in the oven.