February 6 2017
Chicken Enchiladas
Learn how to prepare the delicious Mexican Chicken Enchiladas.
Get the complete recipe and cooking method from Yawmy.
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Ingredients
6 tortilla pieces
• Enchilada sauce:
2 tbsp vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 tbsp flour
2 tsp chili powder
1/2 cup tomato paste
2 cups chicken stock
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp oregano
1 tsp salt
• Chicken Bean Filling:
2 cups chicken breast, cooked and shredded
1 red chili pepper, chopped
1 cup cheddar cheese, grated
3/4 cup enchilada sauce
1/2 cup red kidney beans, cooked
fresh cilantro, chopped
• Topping:
Remaining enchilada sauce
1 cup cheddar cheese, grated
• Optional Garnish: Fresh cilantro or parsley, sour cream
Cooking Method
Prepare enchilada sauce. In a saucepan heat oil over medium heat. Add onion and garlic and cook for about 5 minutes until soft.
Add flour and cook for 1 minute. Add chili powder, tomato paste, chicken stock, and spices:
oregano, coriander, cumin and salt. Stir to combine.
Bring to a boil then reduce to a simmer for 15 minutes. Set aside and use when needed.
• How to prepare the Enchilada casserole:
Preheat oven to 350 F (180 C).
Grease with oil or butter a baking dish. Place a small amount of sauce on the bottom of the baking dish.
Place shredded chicken in a large bowl, add red chili pepper, beans, cheese and enchilada sauce. Stir to combine.
Place some chicken bean mixture in center of tortilla, roll up and place into the prepared baking dish, seam-side down.
Repeat with remaining tortillas.
Pour remaining enchilada sauce over enchiladas. Sprinkle with remaining cheese.
Bake for 30 minutes until the cheese is melted.
Serve with chopped cilantro/parsley, chopped green onion and sour cream.
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