On Sunday evening we had chicken enchiladas with refried beans. Both were very good. Brian always orders chicken enchiladas when we eat out at a Mexican restaurant and he said these were better than any his had out.
Chicken
Enchiladas
Total Time: 1
hour
Yield: 4-6
servings
Ingredients
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
Method
Preheat oven to
350 degrees. Lightly grease a large baking dish. (I used a 9 x 13 glass pan.)
Heat 2 Tbsp. oil
in saucepan over medium heat. Add in the first six ingredients to the oil and
stir for 1 minute. Then add chicken broth. Bring mixture to a boil, stirring
constantly. Reduce heat and simmer 10-15 minutes until thick.
In small skillet
on the side, heat 2 Tbsp. oil over medium heat. Add diced onion and green
chiles. Saute until onions are cooked and translucent. Turn off heat and add
chicken to mixture. (Or if you are beginning with raw chicken, feel free to
cook alongside the onions and chiles. Then dice or shred the meat afterwards.)
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 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.
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