Shanny's Chicken Enchiladas
MESSY and labor intensive, but worth it every time. I developed this recipe after eating enchiladas at a local eatery and then researching other recipes.
MESSY and labor intensive, but worth it every time. I developed this recipe after eating enchiladas at a local eatery and then researching other recipes.
- 1 small onion minced
- 1/8 cup chili powder
- 1 dash salt
- sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 2 tbs olive oil
- 1/2 tsp dried thyme
- 2 tsp cumin
- 1 tbs olive oil
- chicken/onion mix
- 1 1/2 lbs cooked chicken breast shredded
- 2 4oz cans green chilies
- 1 tbs flour
- 1 small can tomato sauce
- 1 14.5 oz can beef broth
- 1 14.5 oz can chicken broth
- the rest
- 4 cups shredded mexican cheese mix
- 12 8-inch flour tortillas --you can use corn if you prefer
- Carbohydrate 58.9080699989921 g
- Cholesterol 166.416716666667 mg
- Fat 49.0178707499871 g
- Fiber 2.55398004618247 g
- Protein 63.3101807498636 g
- Saturated Fat 19.6404380083313 g
- Serving Size 1 1 Serving (529g)
- Sodium 1658.08859166664 mg
- Sugar 56.3540899528096 g
- Trans Fat 4.01038154166238 g
- Calories 932 calories
Step-by-step
- Heat 2 tbs of oil, add the flour over med heat.
- Add the chili powder and cook for about 1 minute.
- Add the tomato sauce, spices and broths.
- Simmer for 15 minutes.
- Remove from heat.
- Saute the onions in 1 Tbs of oil until clear.
- Add the green chilies and basil.
- Add chicken and mix well.
- Remove from heat.
- Pour just enough sauce to coat the chicken mix inot the pan with the chicken.
- Dip the tortillas into the sauce, coating each side, fill each with the chicken mixture and cheese.
- Roll and place seam side down in a greased 12x9 baking dish.
- Pour any remaining sauce over the enchiladas.
- Top with cheese.
- Bake, covered, for 30-40 minutes, then uncovered for 5-10 minutes until the cheese is golden.
Why do some baked enchiladas turn out dry at the edges while others remain moist and pliable? The answer lies entirely in how the tortillas are handled before they enter the oven. Dipping each flour tortilla directly into the warm chili-spiced tomato sauce coats the exterior completely, preventing the dry heat of the oven from turning the edges rigid and brittle.
Building this sauce requires cooking the flour and chili powder together in oil for exactly one minute to eliminate any raw flour taste before whisking in the beef broth, chicken broth, and tomato sauce. Simmering that liquid base for 15 minutes concentrates the flavors and reduces the volume just enough to properly hydrate the filling. When assembling, line the 12x9 baking dish with aluminum foil and spray it thoroughly with oil to prevent the cheese from welding to the metal during the 35 to 50 minutes of total baking time.
While flour tortillas provide a soft, substantial wrap that holds up well to heavy fillings, swapping them for corn changes both the texture and the required preparation. Corn tortillas tend to tear easily when cold and require a quick pass through warm oil or sauce to become pliable enough for rolling without snapping.
