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Thursday, November 21, 2013

Really the 'Best Chicken Enchiladas Ever'!!!


























I think I have made these enchiladas 3 times since we moved to the city, and that is saying A LOT. I don't really like to repeat dishes more often than once every few months, and that typically means about 6 or more...there are just too many new dishes to try and experiment with!  With that being said, this one has grown into what it is now...improvements in the chicken and rice that accompanies it; I crave this dish more often than not :-)  The nice thing is that the chicken and sauce both hold well, so you can store them to make later, and not worry about them going bad!  Enjoy!

http://www.gimmesomeoven.com/best-chicken-enchiladas-ever/

Preheat oven to 350 degrees. Lightly grease a large baking dish. (I used a 9 x 13 glass pan.)

Make enchilada sauce:
Heat 2 Tbsp. oil in saucepan over medium heat. Add in:

4 Tbsp. chili powder
2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano

to the oil and stir for 1 minute. Then add:

2 cups chicken broth

Bring mixture to a boil, stirring constantly. Reduce heat and simmer 10-15 minutes until thick.

To assemble the enchiladas:
Set up an assembly line including: tortillas, sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread a spoonful of sauce in a line down the center. Then add beans (I don't put beans in the one's I give the husband, and it's fine.  Feel free to omit them, if requested) on top of the sauce, then some chicken mixture, and cheese. Roll up tortilla and place seam-side down in baking dish. Once all enchiladas are made, pour extra sauce over the top.

Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until tortillas begin to brown slightly around the edges. Remove from oven and serve immediately.

Ingredients
Mexican Chicken
4 Tbsp. chili powder
2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken broth
4 Tbsp. oil (vegetable or canola)
1 (15.5 oz.) can mashed lentils or black beans, drained
2 cups cooked chicken, diced or shredded
1 cup onion, diced
1 (4 oz.) can chopped green chiles
3 cups Mexican-blend shredded cheese
8-10 flour tortillas

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