Chicken Enchiladas
Recipe: #4373
January 27, 2012
Categories: Chicken, Mexican, Fathers Day, Game/Sports Day, Sunday Dinner Oven Bake, No Eggs, Canned Tomatoes, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"A while ago, as I was leafing through a magazine, I came upon a page advertising Crisco oil. I don't know why, but it caught my eye. It might has been the picture, or it might have been the way the recipe was printed on the page, but I ripped the page out (it was my magazine) and tried it that night. My husband loved it; me, too. The sauce was fantastic. I made everything according to directions except I made Guacamole to put on top. The whole thing came out wonderful."
Original is 5 servings
Ingredients
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- FILLING
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- ENCHILADA SAUCE
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Nutritional
- Serving Size: 1 (280.5 g)
- Calories 426.3
- Total Fat - 19.5 g
- Saturated Fat - 8.2 g
- Cholesterol - 69.1 mg
- Sodium - 1568.2 mg
- Total Carbohydrate - 47.5 g
- Dietary Fiber - 2.8 g
- Sugars - 24.9 g
- Protein - 17.8 g
- Calcium - 475.6 mg
- Iron - 2.1 mg
- Vitamin C - 10.3 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR THE ENCHILADA SAUCE
Step 1
In a saucepan; heat the oil and stir in flour and chili powder; cook for 1 minute.
Step 2
Add remaining ingredient in the sauce list; bring to a boil and simmer for 10 minutes; then set aside.
FOR THE FILLING
Step 3
Cook chicken; in a medium bowl mix the chicken, green onions, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, sour cream, chiles, and parsley; stir in 1/2 cup Enchilada Sauce, salt and pepper and set aside.
Step 4
Heat a tad of oil in a skillet to fry tortillas, one at a time, till soft--about 10 seconds; drain on paper towels.
Step 5
Spray a 9x13 pan with cooking spray and spread a small amount of sauce in the bottom.
Step 6
Spread about 2 heaping tablespoons of chicken mixture on each tortilla and roll up; place seam side down, side-by-side in pan and pour remaining sauce over the top.
Step 7
Top with remaining cheeses and bake at 350 degrees till bubbly--about 15-20 minutes; I garnish mine with guacamole, sour cream and extra green onions.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the chicken, make sure to use cooked chicken that is already shredded to save time.
- Be sure to select a good quality chicken broth for the enchilada sauce to ensure the best flavor.
- Substitute olive oil for canola oil: Olive oil has a higher smoke point than canola oil, making it a healthier option for cooking. Additionally, it has a more distinct flavor, which can add complexity to the enchilada sauce.
- Substitute diced tomatoes for tomato sauce: Diced tomatoes are a more natural option than tomato sauce and can add a fresh flavor to the enchilada sauce. Additionally, the texture of diced tomatoes can provide a more interesting texture to the sauce.
Vegetarian Enchiladas Substitute the chicken with 2 cups of cooked black beans and replace the chicken broth with vegetable broth. Use vegan cheese instead of cheddar and Monterey Jack cheese.
Vegetarian Sweet Potato Enchiladas Substitute the chicken with 2 cups of cooked sweet potatoes and replace the chicken broth with vegetable broth. Use vegan cheese instead of cheddar and Monterey Jack cheese. Add 1/2 cup of diced bell peppers to the filling mixture.
Mexican Rice: This flavorful side dish is the perfect accompaniment to the chicken enchiladas. The combination of cilantro, garlic, onion and jalapeño peppers give it a delicious kick that pairs well with the enchiladas. It also adds a great texture to the dish, making it a complete meal.
Refried Beans: Refried beans are a classic Mexican side dish that pairs well with the enchiladas. They are a great source of protein and fiber, and their creamy texture complements the Mexican Rice. The combination of the two dishes makes for a delicious and filling meal.
FAQ
Q: What type of oil should I use for the enchilada sauce?
A: Canola oil is recommended for the enchilada sauce.
Q: Is enchilada sauce spicy?
A: It depends on the recipe, but enchilada sauce can be mild, medium, or spicy. You can adjust the spiciness to your preference by adding more or less chili peppers.
3 Reviews
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Fun facts:
The dish Chicken Enchiladas is believed to have originated in Mexico, with its main ingredients of corn tortillas and chicken. The earliest record of enchiladas dates back to the 18th century, when Spanish settlers in Mexico made the dish.
The dish is believed to have been popularized in the United States by the famous chef, restaurateur and cookbook author, Diana Kennedy. Kennedy, who is known as the “Julia Child” of Mexican cuisine, has written several cookbooks about Mexican cuisine, including a recipe for Chicken Enchiladas.