Another Mexican favorite makes its way on my space and I swear this is one will make you go loco for food. This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take much time!
Nothing is as quintessentially Mexican as an Enchilda. The baked wrapped rolls filled with the most delicious filling and topped with white or red sauce and not to forget the cheese melted on it and oozing out. I tried out 2 types of Enchildas and both were truly delicious. One with the white sauce and the other with the red sauce.
So now declare an Enchilda night and serve this out for a family reuinion. You will find the results blissful and joyful.
INGREDIENTS:
White Chicken Enchiladas
8 flour tortillas, soft taco size
2 cups cooked, shredded chicken
2 cups shredded cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 diced green chilies
HOW TO MAKE:
1) Preheat oven to 350 degrees F.
2) Mix chicken and 1 cup cheese. Roll up in tortillas and place in a square pan seam side down.
3) In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.
4) Remove from heat and stir in sour cream and chilies.
5) Pour sauce over enchiladas and top with remaining cheese.
6) Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
Red Sauce Chicken Enchiladas
1 medium onion, diced
1 jalapenos, seeded and chopped fine
1 tsp oil
3 cloves garlic, minced
3 Tbsp chili powder
2 tsp cumin
1 Tbsp sugar
2 tomato's puree
1 cup water
Salt and pepper
3 cups cooked chicken breast, shredded
2 cups shredded cheddar cheese, divided
6 (8-inch) tortillas
HOW TO MAKE:
1) Preheat the oven to 425 F.
2) Heat oil in a large saucepan over medium high heat. Add onion and jalapeño and cook until soft.
3) Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, about 30 seconds.
4) Mix in the tomato sauce and water. Bring the sauce to a boil, lower the heat and simmer until thickened, about 10-15 minutes.
5) Strain the sauce through a large mesh strainer into a medium bowl. Return sauce to pan and stir in shredded chicken. Reduce the heat to low, cover and cook for 10 minutes.
6) Microwave the tortillas for 15-20 seconds, until pliable.
7) Spoon approximately 1/2 cup chicken evenly down the center of a tortilla, top with 2 Tbsp cheese .
8) Tightly roll up the tortilla and place seam side down in the prepared pan. Repeat with the remaining filling and tortillas.
9) Lightly spray the tops of the enchiladas with cooking spray. Cook for 8 minutes.
10) Reduce the oven temperature to 400F.
11) Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.
12) Remove the foil and place under broiler until cheese is bubbly.
Nothing is as quintessentially Mexican as an Enchilda. The baked wrapped rolls filled with the most delicious filling and topped with white or red sauce and not to forget the cheese melted on it and oozing out. I tried out 2 types of Enchildas and both were truly delicious. One with the white sauce and the other with the red sauce.
So now declare an Enchilda night and serve this out for a family reuinion. You will find the results blissful and joyful.
INGREDIENTS:
White Chicken Enchiladas
8 flour tortillas, soft taco size
2 cups cooked, shredded chicken
2 cups shredded cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 diced green chilies
HOW TO MAKE:
1) Preheat oven to 350 degrees F.
2) Mix chicken and 1 cup cheese. Roll up in tortillas and place in a square pan seam side down.
3) In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.
4) Remove from heat and stir in sour cream and chilies.
5) Pour sauce over enchiladas and top with remaining cheese.
6) Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
Red Sauce Chicken Enchiladas
1 medium onion, diced
1 jalapenos, seeded and chopped fine
1 tsp oil
3 cloves garlic, minced
3 Tbsp chili powder
2 tsp cumin
1 Tbsp sugar
2 tomato's puree
1 cup water
Salt and pepper
3 cups cooked chicken breast, shredded
2 cups shredded cheddar cheese, divided
6 (8-inch) tortillas
HOW TO MAKE:
1) Preheat the oven to 425 F.
2) Heat oil in a large saucepan over medium high heat. Add onion and jalapeño and cook until soft.
3) Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, about 30 seconds.
4) Mix in the tomato sauce and water. Bring the sauce to a boil, lower the heat and simmer until thickened, about 10-15 minutes.
5) Strain the sauce through a large mesh strainer into a medium bowl. Return sauce to pan and stir in shredded chicken. Reduce the heat to low, cover and cook for 10 minutes.
6) Microwave the tortillas for 15-20 seconds, until pliable.
7) Spoon approximately 1/2 cup chicken evenly down the center of a tortilla, top with 2 Tbsp cheese .
8) Tightly roll up the tortilla and place seam side down in the prepared pan. Repeat with the remaining filling and tortillas.
9) Lightly spray the tops of the enchiladas with cooking spray. Cook for 8 minutes.
10) Reduce the oven temperature to 400F.
11) Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.
12) Remove the foil and place under broiler until cheese is bubbly.
No comments:
Post a Comment