Mexican Chicken Enchiladas
Ingredients
12 corn tortillas | ||
3 chicken breasts (poached in water or chicken stock and shredded) | ||
1/2 cup chopped scallions, white and green parts | ||
1/2 cup cilantro, chopped | ||
2 cups chicken broth (fresh made or canned) | ||
1 cup sour cream | ||
3/4 cup red onion, minced | ||
3/4 cup shredded cheese, jack or cheddar | ||
1 small can of green chilies, drained and chopped | ||
1/4 cup unsalted butter | ||
1/4 cup flour | ||
Canola or corn oil for frying | ||
1 cup enchilada sauce |
Directions:
- Preheat oven to 350 degrees.
- Heat 2 tbs of oil in a large saute pan over medium high heat.
- Fry tortillas for 5 seconds per side. Add more oil if required.
- Cover the tortillas with a towel to keep them warm.
- Divide the chicken, onion (not the green onion) and the cheese between the tortillas.
- Roll them up and place them in a greased baking dish, seam side down.
- Melt the butter in a saute pan over a medium heat.
- Add the flour and whisk until it begins to bubble.
- Add the broth and stir continuously, then add the enchilada sauce and combine well.
- Add the chilies and sour cream. Do not let the mixture boil.
- Pour the mixture over the enchiladas when hot and thick.
- Place the enchiladas in the oven and bake for 20 minutes.
- Top with the remaining cheese and bake for another 5 minutes.
- Garnish with green onions and cilantro.
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