Tuesday, May 17, 2011

Traditional Chicken Enchiladas

Matt and I have been on the search for a couple years for a great Enchilada recipe similar to the one we have at our favorite mexican restaurant. It doesn't have the red or green enchilada sauce, it's a more of a white sauce but we couldn't figure out what it was. I've seen the recipes using cream cheese and we knew that wasn't it either...there is no hint of cream cheese in our favorites. I finally came across this recipe one day and gave it a go. We both agreed it was the closest thing we've had to the ones at the actual restaurant and we really liked them! This will be our go to enchilada recipe from now on! This picture is from the website (http://www.mexicanfoodrecipes.org) I got the recipe from as I've been having issues with transferring pictures from my camera to my computer.

Traditional Mexican Chicken Enchiladas Recipe

Ingredients -
12 corn tortillas
3 cooked chicken breast halves, no bones or skin, shredded
½ cup chopped green onions
½ cup chopped fresh cilantro
2 cups chicken broth
1 cup sour cream
¾ cup minced onion
12 oz shredded cheddar cheese
4 oz chopped green chilies
¼ cup butter
¼ cup all purpose flour
Vegetable oil for frying


Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.

Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.

Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.

Serves 6

PS- I kept my promise Lorri! Are you proud?!


Tfamily said...

I was proud of you before you kept your promise. This is just an added bonus! You are fantastic and the recipe looks yummy. I am going to make this Friday I think. I have some canned chicken that I think will work great for this recipe. We love enchiladas with the green sauce, never tried this kind. So I am excited. Thanks for sharing.

Tfamily said...

Yep, I made them and we really liked them. My mother-in-law also made a good size batch for Coty's homecoming. She used flour torillas and I used corn when I made mine. They were both tastey. The kids liked the flour ones better, Mark and I are partial to the corn. But you can't go wrong either way. Definitely a keeper. Thanks for sharing!!!
P.S. pretty easy to make when I used my cooked chicken from the jars I canned last Fall.