Chicken Enchiladas

 




Ingredients

  • Cooking oil
  • 2 tbsp all-purpose flour
  • 1/4 cup chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 2 cups chicken or veg stock
  • 1 onion
  • 1 1/2 lb boneless skinless chicken breast
  • 1 4-oz can diced green chiles
  • 1 15-oz can black beans
  • 8 tortillas
  • 3 cups Mexican-blend grated cheese
Instructions for Sauce:
  1. Heat 2 tbsp oil in small saucepan over medium-high heat
  2. Add 2 tbsp flour and cook for 1 min, whisking continually
  3. Add 1/4 cup chili powder, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp oregano, cook for 1 min, whisking continually
  4.  Gradually pour in 2 cups stock, whisking until no lumps remain, cooking until sauce reaches a simmer
  5. Reduce heat to medium-low, let simmer for 10-15 min uncovered to let it thicken a bit
  6. Season with salt to preference (rec 1/2 tsp)
Instructions for Enchiladas:
  1. Preheat oven to 350 F
  2. Chop chicken and onion, grate cheese
  3. Heat 2 tbsp oil in frying pan, then cook diced onion for 3 min
  4. Add diced chicken and 4 oz can diced green chiles, and pinch of salt and pepper
  5. Saute mix for 6-8 min until chicken is cooked through
  6. Add 1 can black beans, stir in to combine and remove from heat
  7. Set up assembly line with enchilada sauce, chicken mix, cheese, and tortillas
  8. One by one, lay a tortilla down, drizzle enchilada sauce onto it, add a spoonful of chicken mix and sprinkle cheese on top. Roll up and add into a baking pan
  9. Repeat this process until the baking pan is full of enchiladas
  10. Spread remaining sauce on top of enchiladas, then top with remaining cheese
  11. Bake uncovered for 20 minutes
Yield: 8 enchiladas

Source: https://www.gimmesomeoven.com/best-chicken-enchiladas-ever/?fbclid=IwAR0iwC9AznOcGEELt6UXYl9ihDHnXTB03kjDrmf4HttKwDEBRt5oCBSIYH0

Description:

Enchiladas were one of the first dishes I learned how to make in Katimavik, although back then I called them burritos. Whenever I was House Manager, you could expect there to be an enchilada night. They were usually received well.

Recipe calls for Mexican blend cheese, we used Jalapeno Monterey Jack. We substituted the chiles for pickled jalapenos. I also added some tomato sauce to the chicken mixture. If you use corn tortillas, you should heat them up a bit by either warming them in the microwave or lightly grilling them in a pan. Heating them makes them more pliable, since they are otherwise more prone to tearing than flour. Don't use too much oil if if you heat them in the pan, or you'll wind up frying them.

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