Chicken Enchiladas
From sas 15 years ago
- 30 minutes to make
- Serves 8
I made this up for some very hungry tailgaters for a Uconn football game. They held up well for the tailgate party. since then I am asked continually and have become a regular request for my catering
Ingredients
- MEASUREMENTS ARE NOT AVAILABLE BUT I’LL TRY shopping list
- chicken FOR SIMMERING, SOME USE BREASTS SOME USE THIGHS. FOR A NORMAL DINNER FOR FOUR: shopping list
- 2 chicken breasts OR 6 chicken thighs shopping list
- 4 flour tortillas LARGE shopping list
- 1 CUP OF heavy cream shopping list
- PINT OF sour cream shopping list
- 2 CUPS OF enchilada sauce shopping list
- 3 CUPS OF SHREDDED CHEDDAR OR taco cheese shopping list
- 2 TSP. butter shopping list
- 2 TSP flour shopping list
- chicken broth OR BROTH FROM SIMMERING THE CHICKEN shopping list
- PACKAGE OF taco seasoning shopping list
How to make it
- BRING CHICKEN TO A BOIL TURN DOWN TO A SIMMER. LEAVE ALONE FOR ONE HOUR.
- DRAIN CHICKEN. COOL TO THE TOUCH AND CAREFULLY PICK THE MEAT IF IT IS ON BONES. CUBE OR SHRED DEPENDING ON WHATEVER YOU PREFER. SET ASIDE.
- IN A SAUCEPAN BRING THE BUTTER TO A SKIPPING SIMMER ADD THE FLOUR AND MAKE A ROUX. ADD SOME OF THE CHICKEN BROTH TO THIN OUT THE SAUCE. ADD THE CREAM AND STIR. MAKE SURE IT IS INCORPORATED. SAUCE SHOULD BE THICK BUT POURABLE. TURN OFF.
- IN A SEPARATE PAN WITH A LITTLE BIT OF BUTTER, VERY SLOWLY SAUTE THE PACKET OF TACO SEASONING (JUST TO BURN OFF THE RAW TASTE).
- ADD THE SEASONING (THE TACO SEASONING) TO THE WHITE SAUCE AND ADD THE ENCHILADA SAUCE. NOW, ADD TWO CUPS OF THE CHEESE, STIR WELL, ADD THE SOUR CREAM AND THE ENCHILADA SAUCE AND SIMMER TO A VELVETY CONSISTENCY.
- LADLE SOME OF THE SAUCE INTO THE CHICKEN AND MIX. THIS MAKES THE FILLING EVEN MOISTER.
- BUILD THE ENCHILADAS: FILL THE WRAPS WITH THE MIXTURE, ADD SOME SHREDDED CHEESE, ROLL UP. PUT IN A PAN WITH SOME ENCHILADA SAUCE ON THE BOTTOM. POUR SOME SAUCE OVER AND COVER WITH FOIL. BAKE A T 350FOR 25 MINS. TAKE OFF FOIL AND ADD SHREDDED CHEESE AND IF PREFERRED: SCALLIONS, BLACK OLIVES, AND OR JALAPENOS.
- AS LONG AS THE MIXTURE IS MOIST WHEN YOU WRAP THEM YOU’LL HAVE THE PERFECT ENCHILADA.
The Rating
Reviewed by 2 people-
Oh Sas baby....*sigh*. I have totally been jonesing for enchiladas lately and these look sooooo delicious and gorgeous. Thank you for the recipe and the inspiration. I think I have a crush on these. *sigh* Hugs, Vickie
lunasea
in Orlando loved it
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Fabulous!
rosemaryblue
in CollegeTown loved it
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