Saturday, September 11, 2010

Chicken Enchiladas

When I was a little girl we lived next door to a hispanic family. This recipe comes from my neighbor's Grandmother in Mexico City. Whenever my mother made them she could not keep me and my sister out of the cheese sauce before they were done! These are melt in your mouth divine.



15 corn tortillas

2 to 3 lbs. chicken cooked, boned and shredded. (Save broth for sauce.)
2 Tbl butter
2 Tbl flour or corn starch
1 chicken bouillon cube
1 lb can crushed tomatoes with juice
1 clove of garlic
2 Tbl minced onion
1/2 tea salt
1/2 tsp crushed leaf oregano
1/2 tsp pepper
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp tabasco / hot sauce (or more to taste)


2 Tbl butter
2 Tbl flour or corn starch
1/2 tsp salt
dash of pepper
1 Tbl minced onion
1 small can of green chili's (optional)
1 cup chicken stock
1/2 cup cream or milk
1 lb. shredded cheddar cheese


Green peppers



If you don't have cooked chicken already and are starting out with raw follow these directions first.

Brown boneless skinless chicken breasts in a pan with some olive oil, salt and pepper. Once golden on both sides add two cans of chicken broth and cook till done. Save broth for cheese sauce.


Saute onion in a large skillet. Add bouillon cube and tomatoes. Thicken with corn starch or flour over medium heat, stirring constantly until smooth.

Blend in seasonings and garlic. Remove from heat and add shredded chicken.


Melt butter in sauce pan. Blend in corn starch, salt and pepper. Add onions, chili's, chicken stock and milk, stirring constantly till thick. Add cheese, blend until smooth.


Preheat oven to 400*.

Dip one side of corn tortilla in cheese sauce. Lay un-sauced side down on plate. Spoon a bit of the chicken tomato filling onto cheese side. Roll up and put in greased 9"x13" baking dish. Repeat until dish is full. Pour remaining sauce over the top of the enchiladas.

Garish with sliced olives or green peppers if desired.

Bake at 400* for 15 - 20 minutes.

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