Tray Of Shredded Chicken Enchiladas (25 Ct.) Recipe
Make Tray Of Shredded Chicken Enchiladas (25 Ct.) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Filling
Sauce
Tortillas & Cheese
Toppings & Garnish
Method
Chicken & Filling
- 1
Poach the chicken
Place the 5 lbs chicken breasts in a large stockpot in a single layer if possible. Add 8 cups of chicken broth (enough to mostly cover the chicken). Bring to a gentle simmer over medium heat, then reduce heat to maintain a low simmer. Cook 15–20 minutes, or until internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove chicken to a cutting board and let rest 5 minutes.
- 2
Shred the chicken
Using two forks or a paddle on low speed, shred the warm chicken into bite-sized pieces. Measure out approximately 9 cups of shredded chicken. Reserve the poaching liquid for thinning the filling or sauce if needed.
- 3
Sauté aromatics and season the filling
Heat 3 tbs olive oil in a large skillet over medium heat. Add the diced onion and sauté 5–7 minutes until soft and translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs ground cumin, 3 tbs chili powder, 2 tsp salt and 1 tsp black pepper; cook 30 seconds to bloom the spices.
- 4
Combine chicken with aromatics
Add the shredded chicken to the skillet and toss to coat with the spiced onion mixture. If the mixture seems dry, add up to 1 cup reserved chicken broth to moisten. Taste and adjust seasoning as needed. Remove from heat and set aside until assembly.
Sauce
- 5
Warm the enchilada sauce
Pour 8 cups of enchilada sauce into a medium saucepan and warm over low heat until just simmering, stirring occasionally. Keep warm while you assemble to make handling easier and to prevent cold sauce from cracking tortillas.
Tortillas & Assembly
- 6
Preheat oven and prepare pan
Preheat oven to 375°F (190°C). Lightly grease a half-sheet baking pan (13 x 18 inches) or equivalent tray with 1 tbs cooking spray or melted butter so enchiladas don’t stick.
- 7
Warm the tortillas
Pour 1/2 cup vegetable oil into a 10–12 inch skillet and heat over medium-high until shimmering but not smoking. Working quickly and in batches, briefly fry each corn tortilla for about 5–8 seconds per side until pliable and slightly blistered. Drain on paper towels. (Alternatively: warm tortillas stacked between two damp kitchen towels in the microwave in 30-second bursts until pliable.) Warming prevents cracking when rolling.
- 8
Assemble the enchiladas
Spread a thin layer (about 1/2 cup) of warm enchilada sauce across the bottom of the greased pan to prevent sticking. Working one at a time: dip or ladle ~2–3 tbsp of warm sauce onto the inside of a warmed tortilla (optional) to coat, add about 1/3 cup of the shredded chicken filling down the center, and sprinkle ~1 tablespoon of shredded cheese inside. Roll the tortilla tightly and place seam-side down in the pan. Repeat until you have 25 enchiladas arranged snugly in the pan.
- 9
Top with sauce and cheese
Once all enchiladas are in the pan, pour remaining warm enchilada sauce evenly over the top to coat all rolls (use about 3–4 cups; reserve some if you prefer less saucy). Sprinkle the remaining shredded cheese (about half of the 8 cups earlier reserved for topping) evenly over the sauced enchiladas.
- 10
Bake
Bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the cheese is melted, bubbling and lightly golden at the edges. If you prefer browned cheese, broil on high for 1–2 minutes while watching carefully to prevent burning.
Toppings & Garnish
- 11
Finish and garnish
Remove the tray from the oven and let rest 5 minutes. Dollop or drizzle 2 cups sour cream over the enchiladas (or serve on the side). Sprinkle chopped cilantro and diced white onion over the top. Serve with lime wedges alongside for squeezing over individual portions.
- 12
Portioning
Cut the tray into 25 portions or serve whole as 25 individual enchiladas. Keep any extra sauce refrigerated separately for up to 4 days; reheat before serving.