Now, I know what you’re thinking. There’s no way in hell Jessica Alba eats cheesy enchiladas and still has a body like that. I agree, but the Internet claims this is her recipe, and if it’s on the Internet, it must be true!
This is the best enchilada recipe I’ve had. It’s a huge hit in my family, and it might be the best thing I know how to make. Back in the day when I first started dating my boyfriend (now husband), I cooked up a huge batch of these, and I’m pretty sure we polished off the whole dish in one day.
I apologize that I didn’t snap more pictures. It’s too delicious, so we dove right in.
Below is the recipe with a few tweaks that I make to the original. I use more cheese (duh) and I also use flour tortillas instead of corn, because I think they hold up better in the dish. I usually have a hard time finding the green chile enchilada sauce at my store, so if you have the same issue, two cans of the regular enchilada sauce work perfectly. NOTE: this is not a quick recipe, and you will make every dish in your house dirty making it. But it’s worth it for a nice weekend meal when you have more time.
Jessica Alba’s Shredded Chicken Enchiladas
Source: SELF Magazine
- 4 boneless, skinless chicken breasts (about 5 oz each), cut into strips
- 1 jalapeño pepper
- 1 clove garlic
- 1 jar (12 oz) salsa
- 2 to 3 cups of cheese
- 1/2 cup chopped fresh cilantro
- 1 can (2.25 oz) sliced black olives, drained
- 1 can (16 oz) traditional enchilada sauce
- 1 can (16 oz) green chile enchilada sauce
- Cooking spray
- 8 flour tortillas (6 inches across)