Tuesday, February 14, 2012
Stephen requested Mexican food for his birthday celebration so I made chicken enchiladas. These were so tasty and fairly easy to make, so I thought I would share the recipe.
Traditional Mexican Chicken Enchiladas Recipe
12 corn tortillas
3 cooked chicken breast halves, no bones or skin, shredded
3/4 cup minced onion
12 oz shredded cheddar cheese
1/4 cup butter
1/4 cup all purpose flour
2 cups chicken broth
1 cup sour cream
4 oz chopped green chilies
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
Preheat the oven to 375ºF. Heat the tortillas in a frying pan, 5 seconds per side until they are pliable. Do them individually and keep them warm.
Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.
Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.