Saturday, May 3, 2014

Chicken Enchiladas

When I lived in Colorado, I loved eating at the local Mexican restaurants. Since moving back home, my favorite local Mexican restaurant closed. I have found there are many Mexican restaurants in Portland but my husband isn't a fan of driving for awhile just to go to a restaurant. I'm not going to disagree with him since he doesn't complain when we drive over an hour to go to my favorite beach. The beach is more important. My husband will make Mexican dishes for me but he hasn't made enchiladas for us yet. When I made this dish, he really liked it. The kids liked it. The best part about the recipe it is very easy since leftover chicken can be used or a store bought rotisserie chicken. I still don't have the knack of rolling those corn tortillas without some of them breaking.
Chicken Enchiladas
2 tsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, minced
1 Tbsp flour
1 cup chicken broth

1 1/2 Tbsp chili powder
2 tsp cumin
1/4 tsp garlic powder
1/4 tsp salt
15 oz. can of tomato sauce
3 cups cooked chicken, shredded
12 corn tortillas
1/2 cup cheddar cheese
optional toppings: sour cream, chopped tomatoes, lettuce, etc

  1. Spray a 13x9 baking dish with nonstick cooking spray. Set aside.
  2. In a large skillet, heat the oil over medium heat.
  3. Add the onion, garlic, and pepper. Saute for 1 minute.
  4. Sprinkle the flour over the onion mixture and stir.
  5. Stir in the chicken broth, chili powder, cumin, garlic powder, salt, and tomato sauce. 
  6. Bring to a boil over high heat.
  7. Remove 1/2 cup of the sauce and set aside.
  8. Add the chicken and stir to coat in the sauce.
  9. Cook for 5 minutes.
  10. While the chicken is heating, cover the tortillas with a damp towel and microwave for 25 seconds.
  11. Preheat the oven on high broil while assembling the enchiladas.
  12. Take a corn tortillas and spoon about 1/2 cup of the chicken mixture into the center.
  13. Roll the corn tortillas and place into the baking dish. Continue to assemble with the remaining tortillas.
  14. Top the rolled tortillas with the remaining 1/2 sauce that had been previously set aside.
  15. Sprinkle the cheddar cheese over the top of the enchiladas.
  16. Broil the enchiladas for 3 minutes or until the cheese has melted on top.
  17. Serve with desired toppings.
Recipe adapted from My Recipes.

One year ago.............................................I made Migas in a Taco Bowl.
Two years ago...........................................I made Chicken Salad Roll Up.
Did you already know............................
-Tortillas originated from the Mayans.
-The first tortillas were made from corn.
-Corn tortillas tend to be gluten free.

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