I always forget to take a picture of my final product, even when I remember to take pictures while I'm making it. We're usually just ready to eat! I thought, though, that I would share this enchilada recipe anyway. This is my mom's recipe and we enjoy them a lot. Especially topped with some fresh salsa.
Chicken Enchiladas
8 tortillas
1/2 cup finely chopped onion
4 cloves pressed garlic
1 tsp ground coriander
1/4 tsp black pepper
2 Tbs butter
3 Tbs flour
1 cup sour cream*
2 cups chicken broth
1 4oz can green chilies**
1 cup shredded cheese
2 cups chopped, cooked chicken
Cook onion, garlic, coriander and pepper in the butter until the onion is tender. Stir the flour into the sour cream; add to onion mixture. Stir in broth and chilies all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in 1/2 of cheese (I do not add the cheese at this point--I prefer it just put in the tortillas with the chicken rather than melted in).
Stir about 1/2-3/4 cup of sauce into the chopped chicken. Lay out the tortillas and place about 1/4 cup of chicken filling on each tortilla and roll them up. Place seam side down in a lightly greased casserole dish. Top with remaining sauce. Bake covered at 350F (180C) for 30 minutes. Sprinkle with remaining cheese and back 5 minutes more. Serve with salsa or other garnish.
*I can't get sour cream. I subsitute 1 cup of whipping cream with about 1 Tbs of vinegar added. Another substitute is yogurt, but it will not make as smooth of a sauce--will break up a bit when heated.
**I usually just chop up some jalepenos from a jar or can to the hotness I want. I sometimes just use locally available fresh peppers. Its up to you. A can of green chilies is not actually all that spicy.
Chicken Enchiladas
8 tortillas
1/2 cup finely chopped onion
4 cloves pressed garlic
1 tsp ground coriander
1/4 tsp black pepper
2 Tbs butter
3 Tbs flour
1 cup sour cream*
2 cups chicken broth
1 4oz can green chilies**
1 cup shredded cheese
2 cups chopped, cooked chicken
Cook onion, garlic, coriander and pepper in the butter until the onion is tender. Stir the flour into the sour cream; add to onion mixture. Stir in broth and chilies all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in 1/2 of cheese (I do not add the cheese at this point--I prefer it just put in the tortillas with the chicken rather than melted in).
**I usually just chop up some jalepenos from a jar or can to the hotness I want. I sometimes just use locally available fresh peppers. Its up to you. A can of green chilies is not actually all that spicy.
I made it tonight :) It was yummy!!
ReplyDeleteWe made these last week! When we lived in Nigeria, I used about 1/4 cup juice from home canned jalapenos and it gave a nice kick to the enchiladas. I made it with the canned green chilis (in US) and little kids liked it better.
ReplyDeleteMom
I didn't have anything on hand to make sour cream and so I just made sour milk. The flour thickened it and the sauce still had the bit of sour taste that sour cream would add. Delicious.
ReplyDeleteMade this tonight again. Felt sort if funny with you across the street as I did and almost came over to ask for help, but got it done. The whole family loved it!!
ReplyDelete