Tuesday, March 1, 2011

Chicken Enchiladas

 
My aunt found this recipe one night when one of her boys said that he wanted chicken enchiladas for dinner and this was the first recipe that came up in her internet search.

It has since become a family favorite!

The first time I made these I had my brother and our friend, Michael, over for dinner. Thinking that this recipe had made way more than we would ever eat I told them to take whatever leftovers we had home with them since I am not great about eating leftovers.

Well there were none!

None at all....the pan was licked clean!!

The next time I made these there were 5 boys at my house asking if there would be enough.  Needless to say I seldom make these anymore without doubling the recipe! 


I start by making fresh salsa....it really makes all the difference!

Chicken Enchiladas

1 roasted chicken
1 quart chicken broth
6 tablespoons chili powder
1/2 teaspoon garlic salt
1 teaspoon cumin
2 tablespoons cornstarch whisked in 3 tablespoons hot water
salt and pepper to taste
2 cups pepperjack cheese
1 cup monterey jack cheese, shredded
1 medium onion, chopped
8 burrito size tortillas

For the enchilada sauce, bring chicken broth, chili powder, cumin and garlic salt to a boil.
Add cornstarch mixture to thicken. 
Stir frequently.  For the filling, combine in a large mixing bowl the chicken, onion, monterey jack cheese and 1/2 cup enchilada sauce. 
Pour a little enchilada sauce in the bottom of the pan before starting the enchiladas.  Dip tortillas in enchilada sauce, put strip of filling across each one and roll tightly. Place side by side in a pan, pour remaining enchilada sauce over top and sprinkle with pepperjack cheese.  Heat in oven at 350 degrees for 10 minutes.  Serve with scallions, sour cream, salsa and guacamole. 
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4 comments:

  1. I had no idea you blogged!! I'm totally taking your tip of putting the sauce in the pan and then dipping the tortillas in it as you fold them. I've always just dumped the sauce on top of the rolled tortillas and they tend to dry out.

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  2. Kip and I tried this on Sunday for dinner. We halved the recipe, made the salsa, roasted a big fat chicken breast and followed your steps to delicious-town! We sauteed the onions with a little green pepper and a jalapeno before mixing with the chicken and rolling in the dish. It made a TON and we just polished off the leftovers. It was as good the second time around! Only downside - no room for dessert!!!

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  3. Is there a substitution for the chili powder? Or a way to make it less spicy? It was too hot for my son and I. Wish I had realized before I made the sauce, which I had to throw away.

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    1. This is definitely a spicy dish but if you care to tune down the spice you can just do a few dashes of hot sauce (Tabasco or pepper sauce) and then add some cumin and oregano. This will give it a significant taste difference but it will help with the spiciness!

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