If you're a fan of Mexican food and want to try to make it at home instead of going out to a restaurant to get it, here's an easy recipe you can tackle. It's the creation of Merritt Bates-Thomas, who hosts a monthly What's Cookin'? television segment on WEHT's Local Lifestyles and a monthly What's Cookin'? radio segment on 92.5 WBKR.

First, however, here's a video that describes the distinctions between all your favorite varieties of Mexican foods. Just what is an enchilada and how is it different from a burrito or chimichanga or quesadilla?


2 cups cooked shredded chicken
2 cups enchilada sauce (see recipe below)
16 corn tortillas (street taco size)
2 cups shredded cheese (Mexican blend or Colby Jack)
1 - 2 tablespoons avocado oil
2 tablespoons avocado oil
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups chicken broth reserved from cooking a whole chicken or from a can or box
2 tablespoons  tomato paste
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Merritt cooks a whole chicken and uses a portion of it for this recipe.  While you can use a rotisserie chicken from any local grocery store, Merritt recommends cooking your own and using the chicken broth in the enchilada sauce recipe.  She says can or boxed broth will do, but the broth from a freshly cooked chicken is the best!
Preheat oven to 350 degrees F.
In a bowl mix chicken, 1/4 of the enchilada sauce, & 1 cup shredded cheese.
Wrap tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until they are warm.
Fill each tortilla evenly.
Roll the tortillas tightly and place seam side down in an 8 x 8 baking dish with 1 - 2 tablespoons of avocado oil used to coat the baking dish.
Pour the remaining enchilada sauce over the enchiladas, top with 1 cup of shredded cheese, and bake for 20 minutes or until the cheese and sauce is bubbly.
Here's a photo of Merritt's finished product.
Merritt Bates-Thomas
Merritt Bates-Thomas
Serve with desired toppings.  You can use green onion, chopped cilantro, dice or quartered cherry tomatoes, sour cream, avocado, & cotija cheese.

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