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Weeknight Tex-Mex Chicken Enchiladas
Chicken enchiladas are an easy way to use up extra or leftover chicken. A homemade sauce is well worth the effort for this tasty bake.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min👤 Charlyne Mattox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
- ●blender
- ●whisk
- ●pan
- ●skillet
- ●baking dish
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Make sauce: Heat oil in a medium saucepan over medium heat. Add garlic, chipotles in adobo, and tomato paste. Cook, stirring often, until dark maroon in color, 2 to ⏱️ 3 minutes. Add cumin and chili powder. Cook, stirring, ⏱️ 30 seconds. Add stock and bring to a simmer. Transfer 1/4 cup stock mixture to a bowl and whisk in corn starch. Return slurry to pot and stir to combine. Bring to a boil then reduce to a simmer. Cook until slightly thickened, 3 to ⏱️ 5 minutes. Stir in vinegar and season with salt. Transfer mixture to a blender and process (with the plastic cap removed and a dish towel covering the opening) until smooth, about ⏱️ 30 seconds. Transfer 1/2 cup sauce to a bowl. Add chicken and toss to coat, reserve remaining sauce.
garlic, chopped2 cloveschipotles in adobo, chopped3
2
Make enchiladas: Preheat oven to 375°F. Place half of reserved sauce in the bottom of an 8-by-8-inch broiler-proof baking dish. Heat 1/3 cup oil in a medium non-stick skillet over medium heat. Fry tortillas, one at a time, turning once, until just starting to turn golden around the edges, about ⏱️ 1 minute (add more oil if necessary). Transfer to a paper towel-lined baking sheet to drain. Divide chicken mixture among tortillas and roll, placing seam side down over sauce in baking dish. Top with remaining sauce and cheese; cover pan with aluminum foil. Bake until warmed through, 15 to ⏱️ 20 minutes. Remove foil and switch oven to broil. Broil until cheese is golden brown, 1 to ⏱️ 3 minutes. Serve with cilantro and sour cream alongside.
Fresh cilantro and sour cream, for serving
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