Discover the delightful tang and creamy texture of these enchiladas, a comforting and flavorful Mexican dish perfect for weeknight dinners and gatherings.
Originating from the rich culinary traditions of Mexico, enchiladas have evolved into a staple comfort food, known for their versatility and flavor-packed combinations.
12 corn tortillas
2 cups shredded cooked chicken
1 1/2 cups sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup chopped onions
1/2 cup diced green chilies
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and pepper to taste
1/4 cup chopped fresh cilantro
1. Preheat your oven to 350°F (175°C).
2. In a saucepan over medium heat, melt the butter and sauté the onions until they are translucent.
3. Add the flour to the saucepan, stirring continuously to make a roux.
4. Gradually whisk in the chicken broth, garlic powder, cumin, salt, and pepper, cooking until the sauce thickens.
5. Remove the saucepan from heat and stir in sour cream and green chilies.
6. In a separate bowl, mix the shredded chicken with 1 cup of the cheese and 1/2 cup of the sauce.
7. Warm the tortillas slightly to make them pliable, then fill each with the chicken mixture.
8. Roll the filled tortillas and place them seam-side down in a greased baking dish.
9. Pour the remaining sauce over the rolled tortillas and sprinkle with the remaining cheese.
10. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
11. Garnish with chopped cilantro before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the enchiladas in an oven-safe dish, cover with foil, and warm in a 350°F oven for 15-20 minutes or until heated through.
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