Photo: Chicken Enchiladas Recipe
Ingredients
- 3 tablespoons plus 1/2 cup oil, divided
- 1 tablespoon flour
- 1/4 cup New Mexican chili powder
- 16 ounces chicken stock
- 10 ounces tomato puree
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt
- 3 cups grated cheddar cheese
- 2 cups cooked and shredded chicken
- 1 onion, chopped
- 10 corn tortillas
- 1 cup sour cream, for garnish
- 1/2 cup chopped scallions, for garnish
Directions
Preheat oven to 350 degrees F.
Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.
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By amurphy_3619931
decatur, GA
on April 28, 2013
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These were the best chicken enchiladas I have ever made. There are two changes I would definitely incorporate. The recipe does not make a lot of sauce. Therefore, if you like sauce,you should seriously consider doubling the recipe (it's no additional work. Also, the sauce was not as spicy as we like so we doubled the number of jalapenos. The black beans were delicious - we used canned instead of fresh. I would skip the rice next time - nothing special. Enjoy!
By michelerb
Maryland
on January 14, 2013
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it was okay, i found the sauce to be heavy and would prefer a lighter taste, otherwise they were great ans easy to make. i will try to find another sauce recipie or make up my own.
By atara522
Los Angeles, CA
on January 06, 2013
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I am wondering if anyone who rated this poorly would be so kind as to say if they used the correct Chili powder? If you use anything other than the "New Mexico Chili" do not be surprised if your sauce does not live up to your expectations. Chili powders vary wildly, both in heat and taste. Some are strong, some are hot, some are sweet...etc.
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