Here is a Mexican food recipe for Chicken Enchiladas. If you want to make the best Chicken Enchiladas with homemade sauce, then you’ve got to check out this recipe. You can fill your enchiladas with anything you like! In this recipe, shredded chicken breast is used, but here are a few more ideas. You can use beef or mutton, too. These Enchiladas will be ready before you know.
First off, we’re going to make a homemade enchilada sauce. You can use store-bought, but the enchilada sauce you make at home is so easy and, it’s perfect for eggs in the morning and over rice.
Mix your spices in a small bowl. Add the chili powder (you can adjust its amount based on your taste). If you like it spicy, three tablespoons of chili powder are enough.
Add one teaspoon of cumin and one-quarter teaspoon of cinnamon. You can skip it if you hate cinnamon for some reason. Add one teaspoon of garlic powder, a quarter teaspoon of dried oregano. Give that a little bit of a whisk.
Now go to the cooktop. Make a simple roux. Add three tablespoons of oil into a medium saucepan. You could use vegetable oil or olive oil. Turn the heat to medium-high and wait until oil gets nice and hot.
Once that oil is dancing in the pan, you should add three tablespoons of flour and whisk as you go. This is going to be the base that will thicken everything up and give you a nice, rich mouthfeel Chicken Enchilada. Just whisk it for a minute to cook the flour. You don’t want to burn the flour so whisk it well.
Then whisk in the spices. That’s a lot of flavors and, it gets smoky. And you’re blooming them, add 1 cup of tomato sauce and whisk. It’s a beautiful dark color, thick and luscious.
Pour in two cups of chicken stock, whisk that in. Just like making any sauce, when adding the liquid to your roux, whisk and pour slowly. Whisk fast, pour slow.
Let the mixture hang out over here. Whisk occasionally, as you go. It’ll thicken up and become delicious. You need to add some salt and pepper to taste and a little bit of vinegar. Let it simmer for a bit.
Mince up five cloves of garlic and one medium onion. Give the garlic a smash. It also helps release the oils. Then start mincing it up after they’re all smashed and then mince up the onion.
Place a larger skillet over medium-high heat. Add three tablespoons of oil. Once that oil is nice and hot, add your onions. These will cook for about five minutes while mixing frequently. As you go, season it with salt and pepper.
Add all the garlic in. Add your shredded chicken to the skillet. Then, mix chicken with onion and garlic. Take it off heat. Get your casserole dish out and your tortillas.
Before you assemble Chicken enchiladas, you need three cups of Mexican Blend Cheese (you can use whatever delicious, melty cheese you like.)
Onto each flour tortilla (which can be replaced with corn tortillas as well), add a generous spoonful of the enchilada sauce. Top with the cheese. Roll this up and place that into your casserole dish.
Spoon enchilada sauce over the top. Pour it over. Add a little bit of cheese on top of the tortillas. Put the casserole dish into the oven. Bake at 177 c (350°F) for about 20 minutes or until the cheese is nice and melty.
If you want to do a veggie version of Chicken enchiladas, then you can use vegetable stock. Then add the magical enchilada sauce.