Grandma Kay’s Chicken Enchiladas Recipe

Ingredients

Meat and Poultry

The art of cooking lies not just in the technique, but also in the selection of ingredients that bring a dish to life. For Grandma Kay’s Chicken Enchiladas recipe, we’ll be focusing on the meat and poultry aspect, as it is the star of the show.

When it comes to meat and poultry, freshness is key. Here are some tips for selecting the best:

• Choose fresh chicken breasts that are plump and have a nice sheen to them. Avoid any with visible signs of aging or dehydration.

• When purchasing ground chicken, make sure it’s been handled properly and has not been previously frozen. This will ensure the best texture and flavor.

In Grandma Kay’s recipe, we’ll be using shredded cooked chicken as the main ingredient. Here are some ways to cook chicken for this purpose:

1. Boiling: Place boneless, skinless chicken breasts in a large pot of water and bring to a boil. Reduce heat and simmer until cooked through.

2. Roasting: Preheat the oven to 400°F (200°C). Season chicken breasts with salt, pepper, and your favorite spices, then roast in the oven for about 20-25 minutes or until cooked through.

Once you’ve cooked your chicken, it’s time to shred it. You can do this using two forks or a stand mixer with a shredding attachment. For Grandma Kay’s recipe, we’ll be using shredded chicken cooked in a tomato-based enchilada sauce, along with some spices and herbs.

Here are the ingredients you’ll need for Grandma Kay’s Chicken Enchiladas:

• 1 pound boneless, skinless chicken breasts

• 1/2 cup shredded cheese (Monterey Jack or Cheddar work well)

• 1 can enchilada sauce (14.5 oz)

• 6-8 corn tortillas

• Vegetable oil for brushing tortillas

• Spices and herbs, such as cumin, chili powder, garlic powder, salt, and pepper

• Lime wedges for serving (optional)

These ingredients will come together to create a delicious, comforting dish that’s sure to become a family favorite.

* 1 pound boneless, skinless chicken breasts

The star ingredient for Grandma Kay’s Chicken Enchiladas Recipe is 1 pound boneless, skinless chicken breasts.

Here are some key characteristics to consider when selecting and preparing this ingredient:

1. Type of Chicken:** Boneless, skinless chicken breasts are the most commonly used cuts for cooking because they are tender and lean.
2. Pounds: A pound is a standard unit of measurement for meat, which corresponds to approximately 450 grams in weight. For Grandma Kay’s recipe, you will need a single pound of boneless, skinless chicken breasts.

The use of boneless and skinless chicken breasts makes it easy to cook with because they do not have any bones or fat, which can make cooking time longer and create unwanted texture in the finished dish.

Before using this ingredient for Grandma Kay’s Chicken Enchiladas Recipe, you should:

• Clean: Rinse the chicken breasts under cold water to remove any impurities or dust. Pat them dry with a paper towel to prevent splattering when they’re cut.

Once clean and ready for use in your recipe, you can chop or slice the boneless, skinless chicken breasts into smaller pieces before cooking them in the skillet with some oil over medium heat until fully browned.

* 1/4 cup chopped fresh cilantro

Cilantro is a popular herb used to add flavor and freshness to many dishes, including Grandma Kay’s famous Chicken Enchiladas Recipe.

The ingredient list for this recipe calls for 1/4 cup of chopped fresh cilantro, which may seem like a small amount, but it packs a big punch in terms of flavor.

Cilantro has a pungent and slightly bitter taste that pairs well with the rich flavors of chicken, cheese, and tortillas in this recipe.

When selecting cilantro for the recipe, look for fresh bunches with vibrant green leaves and a fragrant aroma. Avoid using wilted or brown-edged leaves, as they may not retain their flavor and potency.

To prepare the chopped cilantro, simply chop off the ends of the stems and place them in a bowl or on a cutting board. Then, use kitchen shears or a knife to finely chop the leaves into small pieces.

For an added layer of flavor, you can also add a few sprigs of fresh cilantro to the cheese mixture before wrapping it inside the tortillas. This will give your enchiladas an extra burst of freshness and taste.

When cooking with cilantro, be sure not to overuse it, as its strong flavor can overpower other ingredients in the dish. A little goes a long way, so start with the amount called for in the recipe and adjust to taste.

In Grandma Kay’s Chicken Enchiladas Recipe, the 1/4 cup of chopped cilantro is just one of many ingredients that come together to create a delicious and mouth-watering dish. By following this recipe and using fresh, high-quality ingredients like cilantro, you’ll be able to enjoy the authentic flavors of Mexico in your own home.

Pantry

The pantry is a crucial component of any kitchen, and for Grandma Kay’s Chicken Enchiladas Recipe, it plays a vital role in bringing together the flavors and textures that make this dish truly special.

Here are some essential ingredients to stock up on:

• Canned tomatoes: Look for crushed or diced tomatoes with no added salt. These will add depth and richness to your enchilada sauce.
• Dried oregano: This herb is a staple in Mexican cooking, and it adds a warm, earthy flavor to the dish.
• Cumin: Ground cumin is another essential spice in this recipe. It has a warm, slightly spicy flavor that pairs perfectly with chicken and cheese.
• Paprika: A mild or smoked paprika can add a smoky depth to your enchilada sauce.
• Onion powder: This is a convenient alternative to fresh onions, which are often used in large quantities when making enchiladas.

The pantry also holds some essential condiments and spices that will elevate the flavors in Grandma Kay’s Chicken Enchiladas Recipe:

• Salsa: This can be store-bought or homemade. Choose a mild or medium-hot salsa to suit your taste.
• Hot sauce: Add an extra kick of heat with hot sauce, like Cholula or sriracha.
• Cilantro: Fresh cilantro adds a fresh, herbal flavor that pairs perfectly with Mexican dishes.
• Lime juice or zest: A squeeze of lime juice or some grated lime zest can add brightness and depth to the dish.

For Grandma Kay’s Chicken Enchiladas Recipe, you’ll also need some pantry staples like:

• Olive oil: Use this for sautéing onions and chicken.
• Garlic powder: This adds a subtle garlic flavor without the pungency of fresh garlic.

A well-stocked pantry is essential for making Grandma Kay’s Chicken Enchiladas Recipe. By having these ingredients on hand, you’ll be able to bring together all the flavors and textures that make this dish so delicious.

* 1 teaspoon ground cumin

Cumin is one of the fundamental spices that adds depth and warmth to the flavors of Mexican cuisine, which Grandma Kay’s Chicken Enchiladas Recipe showcases beautifully.

In this recipe, 1 teaspoon of ground cumin plays a crucial role in enhancing the overall flavor profile of the dish.

Ground cumin is made from the dried seeds of the Cuminum cyminum plant, native to the Middle East and Mediterranean regions.

The seeds are harvested when mature, then dried and ground into a fine powder, which gives them their characteristic earthy aroma and slightly bitter taste.

Cumin’s flavor profile can be described as earthy, warm, and aromatic, with hints of nuttiness and a slight bitterness.

When used in cooking, cumin pairs well with ingredients like garlic, chili peppers, onions, and tomatoes, which are all essential components of Grandma Kay’s Chicken Enchiladas Recipe.

In the context of this recipe, 1 teaspoon of ground cumin is added to the filling mixture before wrapping it inside the tortillas, allowing its warm and earthy flavors to infuse with the chicken, cheese, and spices.

The cumin complements the other spices, such as oregano and basil, to create a harmonious balance of flavors that make each bite of Grandma Kay’s Enchiladas truly special.

* 1/2 teaspoon paprika

The key to Grandma Kay’s Chicken Enchiladas Recipe lies in its carefully selected ingredients, each one adding a unique flavor and texture to the dish.

Here are some of the essential ingredients you’ll need:

1. 1 1/2 pounds boneless, skinless chicken breasts
2. 1 medium onion, diced
3. 2 cloves garlic, minced
4. 1 teaspoon ground cumin
5. 1/2 teaspoon paprika
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper
8. 8-10 corn tortillas
9. 2 cups shredded Monterey Jack cheese
10. 1 can (10 oz) enchilada sauce

The paprika in this recipe plays a significant role in adding depth and warmth to the dish. Here’s why:

1. Paprika is a mild, sweet spice made from ground bell peppers or sweet peppers.
2. It has a rich, earthy flavor that complements the smoky flavor of cumin and the savory flavor of cheese.
3. In this recipe, the paprika helps to balance out the bold flavors of the onion, garlic, and enchilada sauce.

When using paprika in your cooking, it’s essential to note that there are different types available. You can use either sweet or smoked paprika depending on your personal preference.

Sweet paprika has a milder flavor and is ideal for adding a subtle warmth to dishes like stews, soups, and sauces.

Smoked paprika, on the other hand, has a smokier flavor and is perfect for adding depth to grilled meats or vegetables.

In Grandma Kay’s Chicken Enchiladas Recipe, you can use either sweet or smoked paprika. However, if you want to add a slightly sweeter flavor to your dish, use the sweet paprika.

Preparation Instructions

Cook the Chicken

To cook delicious chicken for Grandma Kay’s famous Enchiladas recipe, follow these step-by-step preparation instructions.

First, start by preparing your ingredients in advance to ensure everything is ready for cooking at the same time.

You will need a pound of boneless, skinless chicken breasts, cut into small pieces or strips, depending on your preference.

Next, rinse the chicken under cold water and pat it dry with paper towels to remove any excess moisture.

In a large bowl, whisk together 1/2 cup of lime juice, 1 tablespoon of olive oil, 2 cloves of minced garlic, and 1 teaspoon of dried oregano.

Add the chicken pieces to the marinade and mix until they are well coated.

Refrigerate the mixture for at least 30 minutes or up to 2 hours to allow the flavors to penetrate the meat.

After marinating, preheat a large skillet over medium-high heat and add the chicken pieces in batches if necessary.

Cook each batch until it is browned on both sides and cooked through, about 5-7 minutes per batch. Transfer the cooked chicken to a plate or tray to keep warm.

Once all the chicken is cooked, you can use it for Grandma Kay’s Enchiladas recipe by shredding it into small pieces and mixing it with other ingredients like cheese, sour cream, and diced onions.

* Preheat oven to 375 degrees Fahrenheit, as recommended by the USDA for safe food handling

To ensure that your delicious Grandma Kay’s Chicken Enchiladas are cooked to perfection, it’s essential to follow proper preparation instructions.

The first step in preparing this mouth-watering recipe is to preheat your oven to the ideal temperature of 375 degrees Fahrenheit. It’s worth noting that this specific temperature has been recommended by the United States Department of Agriculture (USDA) for safe food handling practices.

Preheating the oven to 375 degrees Fahrenheit allows you to create a warm and cozy environment for your chicken enchiladas to bake in, ensuring that they are cooked evenly and thoroughly. This temperature also helps to prevent the growth of bacteria on the surface of the food, which can be a serious health concern if not handled properly.

It’s crucial to understand the importance of preheating the oven to the correct temperature, as it directly affects the texture and flavor of your finished dish. If the oven is not preheated adequately, the chicken enchiladas may not cook evenly, leading to a less-than-desirable outcome.

To confirm that your oven has reached the desired temperature, use an oven thermometer to ensure accuracy. This simple tool will provide you with peace of mind and guarantee that your food is cooked safely and at the optimal temperature for consumption.

Once your oven has been preheated to 375 degrees Fahrenheit, you can proceed with preparing Grandma Kay’s Chicken Enchiladas recipe as instructed. By following these steps carefully and using proper food handling practices, you’ll be on your way to creating a delicious and satisfying meal that will impress even the pickiest eaters!

* Season chicken with salt, pepper, and cumin

To prepare the chicken for Grandma Kay’s delicious enchiladas, you’ll need to season it with a blend of flavors that will make your taste buds dance with joy. Start by taking the chicken breasts and placing them on a flat surface.

Next, in a small bowl, mix together 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground cumin. The cumin is an essential ingredient in this recipe, as it adds a warm, earthy flavor that complements the chicken perfectly.

Now, sprinkle the salt-pepper-cumin mixture evenly over both sides of the chicken breasts. Make sure to coat them thoroughly, but don’t worry if some of the seasoning falls off – it’s easy to adjust as needed.

Allow the seasoned chicken to sit for about 10-15 minutes, allowing the flavors to penetrate deep into the meat. This step is crucial in developing the rich, complex flavor that Grandma Kay’s enchiladas are famous for.

While the chicken is resting, you can prepare the other ingredients for the recipe. Shred or chop the cooked chicken into bite-sized pieces, and set them aside for later use in the assembly of the enchiladas.

With the chicken prepared and seasoned to perfection, you’re now ready to move on to the next step in Grandma Kay’s Chicken Enchiladas Recipe: cooking the chicken in a skillet with some oil until it’s golden brown and cooked through.

* Cook chicken in a skillet over medium heat until browned on both sides and cooked through

For the chicken component of Grandma Kay’s Chicken Enchiladas Recipe, follow these preparation instructions.

To begin with, _**prepare a skillet**_ by heating it over medium heat on your stovetop. You can use any type of skillet you like, but make sure it’s large enough to hold the chicken pieces in a single layer.

Next, take 1-2 pounds of boneless, skinless _**chicken breasts**_ and cut them into small strips or cubes, depending on your preference. You can adjust the amount of chicken according to your family’s size and appetite.

Once the skillet is hot, add a tablespoon or two of _**olive oil**_ to the pan and let it heat up for about 1-2 minutes. This will ensure that the oil is fully incorporated into the skillet.

Add the chicken strips to the skillet and sprinkle them with salt and pepper to taste. If you’re using any other seasonings or spices, now’s the time to add them as well.

Now, it’s time to _**cook the chicken**_. Use a spatula to gently stir the chicken pieces occasionally, making sure they brown evenly on both sides. You want to cook the chicken until it reaches an internal temperature of 165°F (74°C), which should take about 5-7 minutes per side.

As the chicken cooks, you’ll start to see it turn a golden-brown color. This is when you know it’s done and ready to use in your recipe. Once the chicken has finished cooking, remove it from the skillet with a slotted spoon or tongs and set it aside on a plate.

Now that the chicken is cooked, you can start preparing the remaining ingredients for Grandma Kay’s Chicken Enchiladas Recipe. This includes rolling the tortillas, making the cheese sauce, and assembling the enchiladas themselves. Stay tuned for those instructions in our next article!

Assembly and Baking

Assemble Enchiladas

In the world of cooking, few dishes evoke as much nostalgia and warmth as homemade chicken enchiladas. At the heart of this beloved recipe lies a crucial step that can make or break the entire dish: assembly. The process of assembling enchiladas is an art form that requires patience, attention to detail, and a gentle touch.

The first step in assembling enchiladas begins with preparing the tortillas. For Grandma Kay’s Chicken Enchilada Recipe, it’s essential to choose the right type of tortilla – corn or flour. Corn tortillas have a delicate flavor and texture that pairs perfectly with the rich flavors of the dish, while flour tortillas provide a slightly chewier texture.

Once you’ve selected your preferred tortilla type, warm them up by wrapping them in a damp cloth and microwaving for 20-30 seconds. This simple trick will make the tortillas pliable and easier to roll. As the tortillas warm up, prepare the filling by shredding cooked chicken into bite-sized pieces.

The key to successfully assembling enchiladas lies in balancing the flavors and textures within each individual tortilla. The classic combination of shredded chicken, diced onions, and sliced cheese creates a harmonious balance of savory, sweet, and umami flavors. Be mindful not to overstuff the tortillas, as this can lead to breakage during baking.

When assembling the enchiladas, place about 1/4 cup of the chicken filling in the center of each warmed tortilla, leaving a 1-inch border around the edges. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the enchilada into a snug cylinder.

To create a perfectly assembled enchilada, it’s essential to tuck the filling tightly within the tortilla. Use a gentle touch when rolling each enchilada to avoid applying too much pressure, which can cause the tortilla to crack or break.

Repeat this assembly process until you’ve used up all the tortillas and filling. The finished enchiladas should be nestled snugly in a baking dish, leaving about 1 inch of space between each individual enchilada for even cooking.

Bake the assembled enchiladas in a preheated oven at 375°F (190°C) for 15-20 minutes or until they’re lightly golden brown and the cheese is melted and bubbly. Serve hot, garnished with chopped cilantro, diced onions, and a dollop of sour cream, if desired.

With these simple steps, you’ll be well on your way to creating Grandma Kay’s Chicken Enchiladas Recipe – a dish that’s sure to become a family favorite for years to come!

* Shred or chop cooked chicken

The art of assembly and baking is a crucial aspect of creating delicious dishes like Grandma Kay’s famous Chicken Enchiladas. After carefully cooking the chicken, it’s time to shred or chop it into tender and juicy strands that will be wrapped inside the tortillas.

Shredding cooked chicken involves using two forks to gently pull the meat apart into thin strips. This method is ideal for recipes where you want a uniform texture and a generous amount of chicken in each bite. To shred, hold the chicken in one hand and use the tines of the fork to carefully separate the fibers.

On the other hand, chopping cooked chicken involves cutting it into smaller pieces using a knife or kitchen shears. This method is great for recipes where you want a more rustic texture and a bit more visual appeal. To chop, place the cooked chicken on a cutting board and use a gentle sawing motion to cut it into desired sizes.

Regardless of whether you choose to shred or chop your cooked chicken, the key is to be gentle and avoid applying too much pressure, which can cause the meat to become tough and rubbery. Once you have shredded or chopped your chicken, it’s time to assemble the enchiladas by wrapping the tortillas around the filling and placing them in a baking dish.

Grandma Kay’s secret to making the best Chicken Enchiladas lies not only in her mouth-watering recipe but also in the attention to detail she puts into assembling each enchilada. She makes sure to fill each tortilla with the right amount of shredded or chopped chicken, followed by a sprinkle of cheese and a dollop of her special sauce.

As you carefully assemble the enchiladas, remember to leave enough space between them for the sauce to flow freely during baking. This will ensure that each bite is loaded with flavor and every layer is perfectly balanced.

Once the assembly process is complete, it’s time to pop the dish into the oven and let the magic happen. As the enchiladas bake, the cheese will melt, the tortillas will soften, and the sauce will bubble over the top, creating a mouth-watering aroma that will leave everyone waiting eagerly for the first bite.

* Spoon shredded chicken onto center of each tortilla, leaving a small border around edges

The art of assembly and baking is a crucial part of creating delicious meals like Grandma Kay’s Chicken Enchiladas. To begin, you’ll need to prepare your tortillas by warming them up in the microwave for about 20-30 seconds. This will make them more pliable and easier to wrap around the filling.

Next, take a spoon and scoop up some of the shredded chicken mixture, being careful not to get too much or too little. You want to leave a small border around the edges of each tortilla to prevent any filling from spilling out during cooking.

To assemble the enchiladas, start by placing a tortilla on a flat surface and spooning about 1/4 cup of the chicken mixture onto the center of the tortilla. Sprinkle some shredded cheese over the top of the chicken, then fold the bottom half of the tortilla up over the filling, and roll it into a neat cylinder.

Place the rolled enchilada seam-side down in a baking dish or a 9×13 inch pan, repeating this process until you’ve used up all of your tortillas and filling. You should end up with about 6-8 enchiladas.

Once your enchiladas are assembled, it’s time to add the cheese sauce and bake them in the oven. To make the cheese sauce, melt 2 tablespoons of butter in a saucepan over medium heat, then whisk in 1 cup of milk, 1/2 cup of shredded cheddar cheese, and 1 tablespoon of flour.

Bring the mixture to a simmer and let it cook for about 5-7 minutes, or until it thickens to your liking. Season with salt and pepper to taste.

To assemble the final dish, pour the cheese sauce over the top of the enchiladas in the baking dish, making sure each one is coated evenly. Sprinkle some additional shredded cheese on top for extra flavor and texture.

Place the baking dish in a preheated oven at 350°F (175°C) and bake for about 20-25 minutes, or until the cheese sauce is bubbly and golden brown.

Assembly and Baking Tips:

• Make sure to warm up your tortillas before assembling the enchiladas, as this will make them easier to wrap around the filling.
• Don’t overfill the tortillas with chicken mixture, as this can cause them to break apart during cooking.
• Use a variety of cheeses for the best flavor, such as cheddar and Monterey Jack.
• Let the enchiladas rest for about 10-15 minutes after baking before serving, allowing the cheese sauce to set.

Common Issues:

• Tortillas breaking apart during cooking: This can be caused by overfilling or under-cooking the tortillas. Try using a lighter touch when assembling and adjusting your cooking time accordingly.
• Cheese sauce not thickening: This can be caused by inadequate heat or stirring. Make sure to bring the mixture to a simmer and whisk constantly while it’s cooking.