I love enchiladas, especially on a chilly January night. This recipe is one of my favorites, and James (my husband) is always super excited when I whip it up. It does take about an hour and fifteen minutes total, but it is totally worth it!
Prep Time: 45 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients:
Filling:
1 pound ground chicken breast
1 can green chiles
1 fresh jalepeno, finely diced
1/2 large white onion, diced
1/2 cup chicken stock
1/2 cup heavy cream
1 Tbsp canola oil
1 tsp chili powder
1 tsp paprika
1/2 tsp garlic salt
1/2 tsp cumin
1/4 tsp cayenne powder
8 corn tortillas
Sauce:
1 1/2 cups chicken stock
1 1/2 cups cheddar jack cheese
1 cup sour cream
1 can green chiles
2 Tbsp butter
2 Tbsp flour
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic salt
1/4 tsp cayenne powder
Directions:
Heat the oil in a large skillet over medium. Add onion and jalepeno and cook until transparent, about 4 minutes. Add ground chicken and chiles and brown thoroughly. Then add to the mixture the chicken stock, chili powder, garlic salt, paprika, and cumin and bring to a boil. Reduce heat and add the heavy cream. Cook at a low boil for about 5 minutes and remove from heat.
Your filling should look like this:
In a different skillet, melt the butter and mix in the flour to create a roux for your sauce. Continue stirring and cook for about a minute or until the roux is a uniform light brown color. Next, whisk in the chicken stock, and boil for about two minutes until it thickens. Lower heat and add sour cream, whisking continuously. Add to the mixture the chiles and all spices. Then stir in about 1 cup of the cheese, reserving the rest for the filling.
Heat oven to 350
Wrap the tortillas in a damp paper towel and heat in the microwave on high for about 45 seconds.
Fill a tortilla with a healthy portion of filling, top with a bit of reserved cheese and roll up, placing seam-side down in your baking dish. Repeat with the remaining tortillas until the baking dish is full. Then top with the sauce mixture, completely covering the tortilla rolls. Sprinkle with more cheese if desired (I know I do), and bake at 350 for 25 minutes. Then raise the oven temp to 450 and bake for the last five minutes. Allow to cool for about 5 minutes before serving and enjoy!
I like to serve them with spanish rice. Try this recipe from the Pioneer Woman. It won't disappoint.
Cook Time: 30 minutes
Serves: 4
Ingredients:
Filling:
1 pound ground chicken breast
1 can green chiles
1 fresh jalepeno, finely diced
1/2 large white onion, diced
1/2 cup chicken stock
1/2 cup heavy cream
1 Tbsp canola oil
1 tsp chili powder
1 tsp paprika
1/2 tsp garlic salt
1/2 tsp cumin
1/4 tsp cayenne powder
8 corn tortillas
Sauce:
1 1/2 cups chicken stock
1 1/2 cups cheddar jack cheese
1 cup sour cream
1 can green chiles
2 Tbsp butter
2 Tbsp flour
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic salt
1/4 tsp cayenne powder
Directions:
Heat the oil in a large skillet over medium. Add onion and jalepeno and cook until transparent, about 4 minutes. Add ground chicken and chiles and brown thoroughly. Then add to the mixture the chicken stock, chili powder, garlic salt, paprika, and cumin and bring to a boil. Reduce heat and add the heavy cream. Cook at a low boil for about 5 minutes and remove from heat.
Your filling should look like this:
In a different skillet, melt the butter and mix in the flour to create a roux for your sauce. Continue stirring and cook for about a minute or until the roux is a uniform light brown color. Next, whisk in the chicken stock, and boil for about two minutes until it thickens. Lower heat and add sour cream, whisking continuously. Add to the mixture the chiles and all spices. Then stir in about 1 cup of the cheese, reserving the rest for the filling.
Heat oven to 350
Wrap the tortillas in a damp paper towel and heat in the microwave on high for about 45 seconds.
Fill a tortilla with a healthy portion of filling, top with a bit of reserved cheese and roll up, placing seam-side down in your baking dish. Repeat with the remaining tortillas until the baking dish is full. Then top with the sauce mixture, completely covering the tortilla rolls. Sprinkle with more cheese if desired (I know I do), and bake at 350 for 25 minutes. Then raise the oven temp to 450 and bake for the last five minutes. Allow to cool for about 5 minutes before serving and enjoy!
I like to serve them with spanish rice. Try this recipe from the Pioneer Woman. It won't disappoint.
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