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Receta Chicken Enchiladas
by Kerri Bishop

Chicken Enchiladas

This recipe is my favorite recipe for chicken enchiladas. I've tried quite a few, but always come back to this one!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • Enchilada Sauce: (makes 3 cups)
  • 2 Tbsp. Corn or Canola Oil
  • 2 Tbsp. All-purpose Flour
  • 2 Tbsp. Chili Powder
  • 1 Tsp. Ground Cumin
  • 1 14 oz. Can Tomato Sauce
  • 1 Tsp. Salt
  • 1/4 Tsp. Garlic Powder
  • Or use your favorite enchilada sauce.
  • Enchiladas:
  • 3 C. Enchilada Sauce
  • 2 C. Shredded Cooked Chicken
  • 1/2 C. Thinly Sliced Green Onions
  • 3/4 C. Shredded Cheddar Cheese
  • 3/4 C. Shredded Monterey Jack Cheese
  • 1/2 C. Sour Cream
  • 1 4 oz. Can Diced Green Chiles
  • Corn or Canola Oil, as Needed
  • 1/4 C. Chopped Fresh Cilantro
  • Salt and Pepper to Taste
  • 12 6" Corn Tortillas
  • No-Stick Cooking Spray

Direcciones

  1. Sauce:
  2. Heat oil in large saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes.
  3. Enchiladas:
  4. Heat oven to 350. In a medium bowl, mix chicken, green onions, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, sour cream, chiles, and cilantro. Stir in 1/2 cup enchilada sauce. Season with salt and pepper. Set aside.
  5. Heat 1/2" oil in large pan. Fry tortillas, one at a time until soft (10 seconds per side). Drain on paper towels.
  6. Spray 9" X 13" baking pan with no-stick cooking spray. Spread small amount of sauce in bottom of pan.
  7. Spread 2 heaping tablespoons of chicken mixture in each tortilla and roll up. Place seam side down, side by side in prepared pan. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15 - 20 minutes. Garnish with extra sour cream, sliced green onions and chopped cilantro.