Chicken Enchilada
Ingredients List:
For the Sauce Enchilada:
- Vegetable oil, two tablespoons
- Two tablespoons of flour (all-purpose)
- Four tsp of chili powder
- Half a teaspoon of cumin
- 1/4 tsp powdered garlic
- 1/4 tsp powdered onion
- Two cups (480 ml) of vegetable or chicken broth
- One can of crushed tomatoes (14 oz/400g).
- Add pepper and salt to taste.
Regarding the Chicken Filling:
- Two cups of cooked chicken, shredded (rotisserie chicken works well)
- One cup of shredded cheese (mixed Mexican or cheddar)
- One little onion, diced finely
- One can (4 oz/113g) of drained and diced green chiles
- (Optional) 1/2 cup finely chopped fresh cilantro
- Add pepper and salt to taste.
Regarding the Enchiladas:
- Eight to ten tiny corn or flour tortillas
- Extra cheese, shredded, to garnish
- Finely chopped cilantro and green onions for garnish (optional)
- Salsa and sour cream to garnish
Step By Step Guidelines:
1. Turn the oven on to 375°F, or 190°C.
2. Sauce Enchilada:
- Heat the vegetable oil in a medium-sized saucepan over medium heat. To make a roux, add the flour and whisk continuously for one to two minutes.
- Add the onion, garlic, cumin, and chili powders and stir.
- Stir in the vegetable or chicken broth gradually, being careful to get rid of any lumps.
- Add the pepper, salt, and smashed tomatoes. Simmer for ten to fifteen minutes, or until the sauce thickens.
3. Filling for Chicken:
- Combine the cheese, diced onion, chopped green chilies, chopped cilantro (if using), shredded chicken, salt, and pepper in a mixing dish. Blend thoroughly.
4. Putting Enchiladas Together:
- Lightly spoon some enchilada sauce into a baking dish's bottom
- To make the tortillas more malleable, briefly warm them in the microwave.
- Spoon each tortilla with some of the chicken filling, roll it up, and put it seam side down in the baking dish.
5. Baking:
- Transfer the leftover enchilada sauce to the tortillas that have been rolled.
- Top with a few more shredded cheese.
- Bake for 20 to 25 minutes, or until the cheese is bubbling and melted, in a preheated oven.
6. Presentation:
- If preferred, garnish with finely chopped cilantro and green onions.
- Present with salsa and sour cream on the side.
savor the chicken enchiladas! You may easily personalize by changing the amount of spice and adding items to the filling, such as corn or black beans.