How do you make your street style chicken enchiladas?
I've simplified it over the past few years. I still make homemade tortillas first. Then I shred some store-bought rotisserie chicken, put it in a sauté pan with some enchilada sauce (I used to make my own guajillo-based sauce, but Rick Bayless's Frontera brand enchilada sauce tastes almost identical and is made with mostly all-natural, whole ingredients) and heat it through.
Meanwhile, I fire up my grill. Once the coals are hot I place a cast iron griddle over the coals and let it get pretty hot. Finally, I add some oil to the griddle (I use high temp safflower oil), dip the tortillas in enchilada sauce to cover on both sides, and place them on the sizzling griddle two at a time. While the first side is searing, I add chicken to one side of the tortillas. I fold the tortillas over at this point and let them sear for about 20-30 seconds. Flip the enchiladas over to get an even sear on the other side. Remove the enchiladas to a plate and garnish with fixings. I usually use cotija cheese, cilantro, a squeeze of lime, and thinly sliced radish.
There's also a condiment I make sometimes that tastes great on top of the enchiladas. It's basically a potato and onion hash fried with rendered bacon fat. I add a few tablespoons of the enchilada sauce to the hash and mix.
Here are some photos from a few summers ago. I used smoked pork butt for these enchiladas. Butt was rubbed with a Mexican chile based rub (anchos, chipotles, guajillos).
They are best enjoyed with one of these.