Chicken Enchiladas – Oh my!


 

Chicken Enchiladas - just out of the oven

Chicken Enchiladas – just out of the oven

These past few days have been of dinner adventures and lot of firsts. This is the first time I had ever tried to make chicken enchiladas. What do you think?

This recipe is adapted from Food Family & Friends. See a printable version of my changes to this recipe at the end of the post. 

1- Preheat oven to 350° Fahrenheit.
2- Brown chicken and drain fat. Return to the stove and add tomato paste and let it cook for another 5 minutes.
Chicken Enchiladas - ready to assemble the enchiladas

Chicken Enchiladas – ready to assemble the enchiladas

3 Fill the center of each tortilla with a handful of chicken and a pinch of the shredded cheese.

Chicken Enchiladas - assembling the enchiladas

Chicken Enchiladas – assembling the enchiladas

4- Roll and place in the bottom of a baking dish with the seam side down.
5- In a pot over medium heat melt the butter. Add flour and whisk into a thick paste.
6 – Add chicken broth, cream of chicken, sour cream, salt and pepper.
7- Whisk gently for about 5 minutes until warm and smooth.

Enchilada sauce

Enchilada sauce

8- Pour the sauce over the enchiladas and top with remaining shredded cheese.
Chicken Enchiladas ready for the oven

Chicken Enchiladas ready for the oven

9- Bake for 25 to 30 minutes and serve warm.

A nice salad goes nice with this dish to lighten things up a bit.

Chicken Enchiladas

  • Servings: 8-10
  • Time: 45 min
  • Difficulty: easy
  • Print

Ingredients
8-10 flour tortillas (enchilada size)
1 lb chicken thighs cut in pies
2 tablespoons of tomato paste
1 small onion, chopped
4 cups shredded Mexican blend cheese, divided in half
3 tablespoons butter
3 tablespoons all-purpose flour
1 can chicken broth
1 can cream of chicken soup
1 cup sour cream
ground black pepper to taste
salt to taste
Preparation:
1- Preheat oven to 350° Fahrenheit.
2- Brown chicken and drain fat. Return to the stove and add tomato paste and let it cook for another 5 minutes.
3 Fill the center of each tortilla with a handful of chicken and a pinch of the shredded cheese.
4- Roll and place in the bottom of a baking dish with the seam side down.
5- In a pot over medium heat melt the butter. Add flour and whisk into a thick paste.
6 – Add chicken broth, cream of chicken, sour cream, salt and pepper.
7- Whisk gently for about 5 minutes until warm and smooth.
8- Pour the sauce over the enchiladas and top with remaining shredded cheese.
9- Bake for 25 to 30 minutes and serve warm.

Enjoy, Bon Appétit, Buen Provecho!                                       EdibleReflections.com

2 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: