Tuesday, September 17, 2013

Running for the Border With Corningware - Chicken Enchiladas with Salsa Verde

The last few days have been crazy busy, but I promised an Enchilada Recipe.  Now that I have had a moment to breathe, here it is.   :-)

First off, I use slightly larger than normal tortillas for my enchiladas.  They are over 7 inches in diameter instead of the standard size (5 1/2 inch).  You don't HAVE to use the larger tortillas if you cannot find them or you simply don't feel like hunting them down.  To be fair, when I make this for a potluck or something, I use the smaller ones myself...  Smaller Tortillas means more enchiladas to go around.

I like to use the P-76 roaster for this task, as the dimensions work well for the larger tortillas.  I get 2 rows of 6, which is just right.

Now, lemme explain something about my family.  We are cheese-o-holics.  Thus, instead of sprinkling a little cheese over the finished Enchiladas, we simply dump a ton of cheese over the top and bake it all together.  It's just the way mom always did it and, since this is one of my childhood comfort foods, it's the way I do it as well.

It may not be the most picturesque of dishes, but it's so darned tasty and smells SO good, that I don't think it really matters so much if it's not "plated" in a photogenic way.  I'm just sayin'

Chicken Enchiladas

2 Chicken Breasts, boiled, cooled and chopped
1/2 cup Slivered Almonds
1 bunch Green onions, sliced
16 oz Cheese, shredded (Combine Monterey Jack, Cheddar, Queso Asadero, & Queso Quesadilla)
1 Sweet Onion, minced
Enchilada Sauce 
12 Corn Tortillas
Peanut Oil or Pure Olive Oil
Sliced Black Olives
Salsa Verde

9 1/2 inch Pie Plate (P-309) or 2 1/2 quart Saucepan (P-2 1/2-B) depending on Tortilla size
10 Inch Skillet (P-10-B)
Plate for assembly (I'm using my Cornflower Centura dinner plate, but a Corelle plate will work too)
optional - Grab-It Bowl 
10 1/2 x 15 1/2 inch Roaster (P-76-B)
In a bowl, mix chopped Chicken with Slivered Almonds and Green Onions.

In another bowl, toss Cheese with minced Onion.

Drain Black Olives and place in a bowl (a Grab-It works well)

Pour 1/2 of the Enchilada Sauce into a 9 1/2 inch Pie Plate (P-309) and set the plate over low flame.

(if you are using the small tortillas, simply warm all of the sauce in the 2 1/2 quart Saucepan set over low flame)
Preheat the oven to 350F Degrees.
Begin heating Oil in the 10 inch Skillet (P-10-B) set over medium flame.

Fry the tortilla on both sides until it begins to "puff" slightly.

Remove the tortilla from the pan and dip in the Enchilada Sauce.

Move the Tortilla to the plate.

Layer with Chicken mixture, Black Olives, and a little of the Cheese mixture.

Roll the whole thing up and lay it seam side down in the Roasting Pan (P-76-B).

Continue frying, dipping, filling and rolling until you have filled the pan.

Pour all of the remaining Enchilada Sauce over the Enchiladas.

Sprinkle with the remaining Cheese mixture.

Bake for 10-15 minutes, or until the Cheese gets all bubbly.

Let rest on the counter for 15 minutes before serving, topped with copious quantities of Salsa Verde (and sour cream if desired)

Where is your Corningware??


  1. Wow, those sure do look good. We always add copious amounts of thinly shredded lettuce on ours, makes it healthy, right?

  2. I avoid animal products, but that doesn't keep me from enjoying your posts.

  3. Shane, this may be a ridiculous question, but which pan is it that you're putting the enchiladas into? Is that the P332 or the P21? It looks like them but looks different.

  4. Oh wait, nevermind, it's a P76B. I need better reading skills

  5. That's pretty much what I do. Only I use green onions.

    After I've cooked it all, I'll then put two enchiladas in the small French White oblongs with lids and put them in the freezer for later. I use the smaller shells so I can usually fit a dollop of beans on one end and a bit of rice at the other.


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