Chicken Enchiladas
Jun 14, 2013 8:14:31 GMT -5
Post by Trinna D. on Jun 14, 2013 8:14:31 GMT -5
Here is a great recipe for authentic Mexican Enchiladas. One of my family's favorites!
Chicken Enchiladas
3 C enchilada sauce (below)
4 C shredded, boiled chicken breast
3/4 C thinly sliced green onions
1 C shredded cheddar cheese
1/2 C sour cream
canola oil
salt and pepper
16-20 corn tortillas
Enchilada Sauce
4 T canola oil
4 T all purpose flour
4 T chili powder
2 tsp cumin
2 tsp salt
1/2 tsp garlic powder
2 14 oz cans of chicken broth
2 8 oz cans tomato sauce
To make sauce: Heat oil in a large heavy bottomed saucepan; Stir in flour and chili powder. Cook for about 1 minute. Add the remaining sauce ingredients: broth, tomato sauce and spices. Bring to a boil, lower heat and simmer for about 10 minutes.
To make the enchiladas:
1. Prepare the enchilada sauce first.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, mix the shredded, cooked chicken, green onions, about 1/2 of the cheddar cheese, sour cream, and about 1 C of enchilada sauce. Season with salt and pepper.
4. Heat oil in a large frying pan. Fry the corn tortillas one at a time. (10 seconds per side) Drain on a towel.
5. Put a little sauce in bottom of a baking dish or cookie sheet (with sides) and spread thin.
6. Spread small amount of chicken mixture in each fried corn tortilla and roll up. Place in baking dish or on cookie sheet seam side down. Top with sauce and cheddar as desired.
7. Bake 20 minutes.
8. Serve with sour cream and sliced green onions for the topping. Enjoy! (serves about 4-5 people)
Chicken Enchiladas
3 C enchilada sauce (below)
4 C shredded, boiled chicken breast
3/4 C thinly sliced green onions
1 C shredded cheddar cheese
1/2 C sour cream
canola oil
salt and pepper
16-20 corn tortillas
Enchilada Sauce
4 T canola oil
4 T all purpose flour
4 T chili powder
2 tsp cumin
2 tsp salt
1/2 tsp garlic powder
2 14 oz cans of chicken broth
2 8 oz cans tomato sauce
To make sauce: Heat oil in a large heavy bottomed saucepan; Stir in flour and chili powder. Cook for about 1 minute. Add the remaining sauce ingredients: broth, tomato sauce and spices. Bring to a boil, lower heat and simmer for about 10 minutes.
To make the enchiladas:
1. Prepare the enchilada sauce first.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, mix the shredded, cooked chicken, green onions, about 1/2 of the cheddar cheese, sour cream, and about 1 C of enchilada sauce. Season with salt and pepper.
4. Heat oil in a large frying pan. Fry the corn tortillas one at a time. (10 seconds per side) Drain on a towel.
5. Put a little sauce in bottom of a baking dish or cookie sheet (with sides) and spread thin.
6. Spread small amount of chicken mixture in each fried corn tortilla and roll up. Place in baking dish or on cookie sheet seam side down. Top with sauce and cheddar as desired.
7. Bake 20 minutes.
8. Serve with sour cream and sliced green onions for the topping. Enjoy! (serves about 4-5 people)