Mexican recipes
Chicken Enchiladas
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40 min
Serves 4
Ingredients
- For the sauce For the sauce
- 2 tbsp butter 30 ml butter
- 1 yellow onion, finely chopped 1 yellow onion, finely chopped
- 1 - 2 garlic cloves, minced 1 - 2 garlic cloves, minced
- 1 (16 oz) can tomatoes, chopped 1 (16 oz) can tomatoes, chopped
- 1 (8 oz) can tomato sauce 1 (8 oz) can tomato sauce
- 1 (4 oz) can chopped green chiles 1 (4 oz) can chopped green chiles
- 1 tsp ground cumin 4.9 ml ground cumin
- 1/2 tsp dried oregano 2.5 ml dried oregano
- 1/2 tsp dried basil 2.5 ml dried basil
- 1 tsp sugar 4.9 ml sugar
- 1/2 tsp salt 2.5 ml salt
- For the enchilada assembly For the enchilada assembly
- 8 flour tortillas 8 flour tortillas
- 1 cup grated mild cheddar cheese 240 ml grated mild cheddar cheese
- 1 cup grated Monterey Jack cheese 240 ml grated Monterey Jack cheese
- 2 cup cooked (shredded chicken) 480 ml cooked (shredded chicken)
- 3/4 cup sour cream 180 ml sour cream
- 1 cup grated mild cheddar or Monterrey Jack cheese for topping 240 ml grated mild cheddar or Monterrey Jack cheese for topping
Method
Prepare the sauce
In a saucepan over medium heat add the butter and saute first the onion and then the garlic. Add the chopped tomatoes, tomato sauce, green chiles, cumin, oregano, basil, sugar and salt. Bring to a boil, lowe heat and simmer for 20 to 25 minutes, until the sauce has the right consistency (not too runny, not too thick).
Assambly the enchiladas
Preheat oven to 350 F.
Place a tortila on a plate. Spread a tablespoon of the sauce on the tortilla; this will make the tortilla to soften and make it easier to wrap. Top the tortilla with with 1/8th of the chicken, 1/8the of the cheddar cheese and 1/8th of the Monterrey Jack cheese. Roll up the tortilla and place it (seam side down) in a lightly greased baking dish. Repeat the process for all tortillas. Blend the sour cream with the remaining sauce and pour over the top of the tortillas. Sprinkle with the extra 1 cup of cheese and bake in the oven for 15 - 25 minutes, until the cheese and sauce begin to bubble.
In a saucepan over medium heat add the butter and saute first the onion and then the garlic. Add the chopped tomatoes, tomato sauce, green chiles, cumin, oregano, basil, sugar and salt. Bring to a boil, lowe heat and simmer for 20 to 25 minutes, until the sauce has the right consistency (not too runny, not too thick).
Assambly the enchiladas
Preheat oven to 350 F.
Place a tortila on a plate. Spread a tablespoon of the sauce on the tortilla; this will make the tortilla to soften and make it easier to wrap. Top the tortilla with with 1/8th of the chicken, 1/8the of the cheddar cheese and 1/8th of the Monterrey Jack cheese. Roll up the tortilla and place it (seam side down) in a lightly greased baking dish. Repeat the process for all tortillas. Blend the sour cream with the remaining sauce and pour over the top of the tortillas. Sprinkle with the extra 1 cup of cheese and bake in the oven for 15 - 25 minutes, until the cheese and sauce begin to bubble.
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