Cycle 16 – Item 47

21 (Fri) February 2025

Post 5,526

Flour/Corn Chicken Enchiladas

2.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

On YouTube, many videos show the relative ease of making enchilada sauce from scratch, while others suggest that, because of the simplicity, canned sauce is a legitimate shortcut, so I bought a whole box – one less thing.

The filling was a hodgepodge of chicken breasts (pan-grilled on high heat, then torn into strips) + sautéed onions and black olives and tomatoes + shredded colby jack cheese + mashed potatoes (leftover from the other day).

For the first time, I rolled the filling into flour tortillas (I also had a few corn tortillas, so I made them, too – the smaller ones at the top and bottom of the pan).

Pretty good.  The flour enchiladas were pleasantly squishy at first and paired nicely with the gooeyness of the cheese, but after a while they got kinda mushy.  The corn enchiladas not only held up better but also had better flavor.  The chicken was good.  Although the mashed potatoes contributed an interesting creaminess, I would never make them for the purpose of enchiladas.  The cheese was passable.  The sauce was fine, though perhaps I didn’t used enough (2 cans) for the entire pan, leaving the tops of the enchiladas a tad dry.  A promising new start.

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