My Sister, Elizabeth makes the best Chicken Enchiladas. And it is with lots of love that I share her recipe with all of you. Here goes.
Chicken Enchiladas
Chicken Enchiladas Made with a Pinch of Mexican
These are my sister Liz Moraga’s Chicken Enchiladas, and they are heavenly. And need I say, they are perfect for making ahead of time for your Super Bowl Party.
Ingredients:
4 Large Chicken Breasts
Two dozen Corn Tortillas
4 cups of Cheese (Cheddar, pepper jack, Monterey Jack)
½ Cup of Chili Powder
½ Cup of Flour
Salt, Pepper, Mexican Spices, Cumin, etc.
Recipe:
Make the Enchilada Sauce:
Heat half a cup of oil,
Slowly mix in half a cup of flour, stirring continually,
Keep stirring the Roux, don’t let it burn.
Turn off the flame.
Mix in chili powder.
Stir thoroughly.
Turn on the burner.
Add two cups of chicken broth.
Stir.
Boil.
Turn the burner to low and let it cook.
If the sauce is too watery, mix flour and water and stir in pasta.
If the sauce is too thick, add more chicken broth.
Add salt, pepper, cumin, chili pepper pods.
Don’t be afraid; add the spices you like.
Prep the Tortillas:
It would help if you softened the tortillas so you could roll them.
You can heat them with oil in a pan or wrap them in wet paper towels and heat them in the microwave for about 45 seconds.
Filling:
We used shredded chicken, but ground beef, pork, or cheese can also be used.
Roll the enchiladas:
Dip the tortillas in the sauce, add the filling, roll the tortillas.
Put about a dozen in one dish. Add more sauce. Top with more cheese and green onion or black olives.
Heat in a 350-degree oven for about 20 – 30 minutes.
Serve with rice, beans, salsa. Enjoy!