Chicken Enchiladas
For some reason our whole family loves these, maybe because they are so rich. This recipe is not the easiest but certainly one of the tastiest.
For some reason our whole family loves these, maybe because they are so rich. This recipe is not the easiest but certainly one of the tastiest.
- Carbohydrate 3.45976649725838 g
- Cholesterol 38.487075 mg
- Fat 13.8102427499648 g
- Fiber 0.437350010894092 g
- Protein 6.04470524962887 g
- Saturated Fat 8.70900129999443 g
- Serving Size 1 1 Serving (56g)
- Sodium 171.643799999928 mg
- Sugar 3.02241648636429 g
- Trans Fat 0.849463449988326 g
- Calories 160 calories
Step-by-step
- Saute onions, chilies and garlic in 1 tablespoon of butter. Stir in chicken cubes; set aside. Over low heat, combine flour and remaining butter, stir in Chicken broth and 1/2 cup of cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil.
- Dip each tortilla into hot sauce to soften; fill with 2 heaping tablespoons chicken mixture, roll up. Arrange in about 9 x 13 x 2 inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining 1/2 cup cheese. Bake in 350o oven for 30 minutes or until heated through.
Golden cheese blisters over corn tortillas while a rich, dairy-forward sauce bubbles along the edges of the baking dish. Transforming yesterday's plain roasted poultry into a cohesive casserole requires strategic management of moisture. Dried-out meat ruins baked dishes, so shredding or cubing white meat ahead of time and storing it in its own juices prevents toughness during the final thirty-minute bake at 350 degrees.
Stale or cold tortillas crack instantly when rolled, frustrating home cooks working in cramped galley spaces. Dipping each six-inch corn wrapper directly into the hot sauce bath introduces gelatinized starches and moisture, rendering the masa pliable enough to fold without fracturing. A shallow skillet works better than a deep pot for this task, preventing sauce splatters across crowded countertops.
Dairy proteins and chicken stock emulsify through the gentle application of a flour roux, creating a velvety coating that clings to the rolled filling rather than pooling watery underneath. Melting Monterey Jack cheese into this warm liquid adds fat and stretch, balancing the acidity of green chilies. Leftovers hold safely in refrigeration for up to three days, though reheating requires covering the pan tightly with foil to protect the edges from scorching.
