This recipe is from the time honored Mexico City institution of Mary’s cochina that has fed the local residents for decades. Served with rice and beans, and a chilled cerveza, you have the makings of Cinco de Mayo,Spanish for 5th of May, any day!
NOTE: The most time will be spent preparing the chicken, which can be done the day before and kept in the fridge after cooling.
- 1 roasted chicken, either baked or roasted on the BBQ.
- Several cups of grated Mozzarella or Monterey Jack cheese.
- Enchilada sauce (see eg recipes)
Carefully remove all chicken meat from bones also remove skin. Cut breast into long skinny pieces.
Spread a thin layer of enchilada sauce onto the bottom of a medium size casserole dish. This will keep your enchiladas from sticking.
Sprinkle a little bit of the cheese in a line across a tortilla just below the center, add a few spoon fulls of the chicken mix over the cheese. How much you put in is really up to you. I like to pack mine:-) Roll up your tortilla and place into the casserole dish. Continue the process until your casserole dish is full.
Note: Place enchiladas in your casserole dish to make 2 rows.
Ladle enchilada sauce over the top of the enchiladas and sprinkle with more cheese.
Place into a preheated 350 degree oven and bake for 15 to 20 minutes ( until cheese has melted ).
Remove and serve with rice and beans or whatever you like. Salute!