PT60M 6 servings 1 whole chicken roasted and meat removed from bone and shredded 2 lb.  Monterey Jack and Cheddar cheese shredded and mixed together 2 tablespoons Mexican oregano 15-20 corn tortillas, fried and drained on a paper towel. 1 bunch of fresh cilantro, chopped roughly

Authentic Mexican Enchiladas

Authentic Mexican enchiladas are worth making at home. Frying in oil a good quality corn tortilla makes all the difference with flavor. Then they are filled with seasoned chicken and topped with my favorite Mexican red chili sauce.   Experience an authentic flavor with dried chilies and fresh tomatoes that have been roasted. Enjoy the culinary adventure of Mexico for yourself with this delicious recipe.

Authentic Mexican enchiladas

1 whole chicken roasted and meat removed from bone and shredded

Olive oil

2 tablespoons Mexican oregano

Kosher salt and pepper

2 lb.  Monterey Jack and Cheddar cheese shredded and mixed together

1 bunch of fresh cilantro, chopped roughly

15-20 corn tortillas, fried and drained on a paper towel.

Place the chicken in a large shallow roasting pan lined with parchment paper. Drizzle olive oil, kosher salt, pepper and Mexican oregano on the outside of the chicken. Roast in a 375 degree oven for 1 - 1 1/2 hours.

Once cooled remove the meat from the bones.  In a large bowl place the meat your have shredded and any of the drippings from the pan, the chopped cilantro and 1 cup red chili enchilada sauce, stir to combine.

In a 9x13 casserole pan spread 1/2 cup of the red enchilada chili sauce to cover the bottom of the dish.

Take one corn tortilla place 2 tablespoons meat mixture in the center of the tortilla and 1 -2 tablespoon grated cheese. Roll the tortilla, placing it seam side down on the bottom the pan. Continue until the pan is filled and chicken is used up.

Cover the top of the enchiladas with some sauce, making sure the corn tortillas are covered. Top with grated cheese and bake at 400 degrees for 20-30 minutes, or until bubbly.