Saturday, February 28, 2009

Chicken enchiladas

I have come to a very important conclusion: it is impossible to get a pretty picture of an enchilada. But trust me when I say that it was 1000 times tastier than it looks!


This recipe was easy, fairly quick and completely delicious! I did a slightly different sauce due to what I had on hand. My version is listed below. See my source link for the original directions.


2 cups chicken cooked

1/2 can re-fried beans

1 32 oz can of tomato sauce

1 1/2 cups chicken stock or broth (divided)

1 1/2 Tbs. chili power (divided)

1 1/2 Tbs. cumin (divided)

2 tsp. smoked paprika (divided)

2 tsp. oregano (divided)

pinch of sugar

salt and pepper

pinch of cayenne

1/2 poblano pepper finely chopped

1 small/medium onion finely chopped

2 large garlic cloves minced

2 Tbs. parsley chopped

12 corn tortillas warmed in the microwave for about 30 seconds (I forgot to do this. It didn't seem to matter)

1 1/2 cups cheddar cheese  or Mexican blend cheese

2 Tbs. olive oil

Sour cream for garnish


Preheat oven to 350

Mix tomato sauce, 1 1/4 cup chicken stock, 1 Tbs of the chili powder, 1 Tbs of the cumin, 1 tsp of the paprika, 1 tsp of the oregano, and a small pinch of sugar. Salt and pepper to taste. Simmer for about 15 minutes.

Heat the oil in a large pan. Saute the onion, garlic and pepper for 4 minutes. Add the rest of the spices, chicken stock, chicken.

Spoon some of the sauce into the bottom of a 13x9 pan. 

Lay out a tortilla and spoon a bit of the beans onto it, then add a few tablespoons of the chicken mixture on one end and roll it up. Place it seam-side down into the pan. Repeat until the pan is full.

Spoon sauce over the top of enchiladas, then cover with the cheese. (I like my enchiladas pretty saucy so I used quite a bit, and there was still close to 1 1/2 cups left. Feel free to be liberal with the sauce.)

Bake for 10 minutes, covered. Uncover and bake another 10 minutes, or until cheese is bubbly.

Top with sour cream if desired and enjoy!

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