Chicken Enchiladas Main DishMeat - ChickenCheeseGlobal - Southwest

Chicken enchiladas Source: Simon Law

This is partly based on a recipe from my Aunt Kathy (for truly authentic Australian enchiladas) and partly from the Budget Bytes recipe.


Ingredients

Sauce

  • 2 Tbsp vegetable or canola oil
  • 2 Tbsp chili powder
  • 2 Tbsp flour
  • 2 cups water
  • 3 oz. tomato paste
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 3/4 tsp salt

Enchiladas

  • 1 Tbsp olive oil
  • 1 lb. boneless chicken thighs or breasts
  • 1 large green pepper, diced
  • 1 medium/large onion
  • 3–4 cloves garlic, minced
  • Mushrooms, diced (to taste)
  • Corn tortillas
  • 1 can diced green chilies
  • 8 oz. Pepper Jack or Monterey Jack cheese, grated

Source: Budget Bytes

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Yield: 6 servings

Notes

What you choose for filling is pretty flexible. Refried beans are good.

Instructions

  1. In a large pan, saute the chicken, pepper, onion, garlic, and mushrooms in the oil.
  2. Meanwhile, make the sauce. In a small sauce pot, combine the chili powder, flour, and oil. Heat over a medium flame, while stirring, for one to two minutes to toast the spices and flour. Whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Allow the mixture to come to a simmer, at which point it will thicken. Once thick enough to coat a spoon, taste and add salt as needed (1/2 to 3/4 tsp). Set the sauce aside.
  3. Toast the tortillas in a dry skillet over medium flame until they are just flecked with brown on each side. The tortillas should be slightly more firm, but still pliable enough to roll. Stack the tortillas on a clean plate as they come out of the skillet.
  4. In a casserole dish or 9x13 pan, spread a layer of enchilada sauce over the bottom (1/2 to 1 cup). Preheat the oven to 350ºF.
  5. When the chicken and vegetables are done cooking, stir in the green chilies.
  6. Add some of the chicken mixture and cheese to each tortilla. Roll the tortilla tightly around the filling, then place seam side down in the pan. Continue until all of the tortillas are filled. Pour another 1/2 to 1 cup enchilada sauce over the rolled enchiladas in the dish, leaving some of the edges exposed so they can become brown and crispy. Top with the remaining shredded cheese.
  7. Bake the casserole in the oven for 25-30 minutes or until the sauce is thick and bubbly around the edges and the center is heated through.