- Apr 12, 2019
- 4 Corn Tortillas
- 1 Can of your favorite Enchilada Sauce
- 2.5 Oz. of Chunked Chicken Breast (In can)
- 4 Cheese Mexican Shredded Blend
- Shredded Iceberg Lettuce
- Freshly Chopped Cilantro
- Blackstone Taco & Fajita Seasoning
- Crema Mexicana
Heat your Blackstone Griddle to high. Drizzle griddle top with olive oil.
Use Range Top Combo range burner or griddle top to heat enchilada sauce in a skillet or small stock pot.
When griddle top has reached high temperature, use tongs to submerge corn tortillas in enchilada sauce. Make sure both sides are coated in sauce. Place enchiladas on griddle top. Allow enchiladas to cook for at least a minute or two before continuing on to the following step.
Place chicken across center of each tortilla in a line.
Use spatula to gently fold both sides of the tortilla over the chicken (one side at a time). Use spatula to gently apply pressure to the top of the tortilla, causing the enchilada to conform to the classic enchilada shape.
Top with cheese to taste.
Squirt water on griddle top and immediately cover enchiladas with Basting Cover or close griddle hood. This will allow the cheese to melt and the tortillas to essentially bake.
Allow the tortillas to bake for 2.5-5 minutes, until cheese is melted and tortillas have reached the desired texture.
Remove enchiladas from griddle top, sprinkle with Blackstone taco and fajita seasoning, top with shredded iceburg lettuce, fresh chopped cilantro, and Crema Mexicana to taste.