Recipe by HEP MEP
I clipped this from The Milwaukee Journal about 10 years ago. A Mexican-American woman devised it to re-create the taste of her mother's chicken enchiladas. It's a little time-consuming, but the flavor is well-worth it
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 1⁄4-1⁄2 onion, chopped
- 1 minced garlic clove
- 2 tablespoons flour
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups chicken broth, either canned or 1 1⁄2 cups reserved from boiling chicken
- 2 (4 ounce) cansof chopped green chilies
- 1⁄4 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 12 corn tortillas, quartered
- 1 (16 ounce) can refried beans
- 2 -3 boneless chicken breast halves, cooked and shredded
- 8 -10 ounces shredded cheddar cheese
- sour cream (your pleasure) or tomatoes (your pleasure) or salsa (your pleasure)
Directions See How It's Made
- Heat oil in a medium saucepan over medium heat.
- Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
- Check halfway through to make sure onion and garlic are not browning.
- Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
- As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
- Add chilies, oregano, and salt.
- Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
- Using an 8x8 square dish coated with non-stick vegetable spray, make layers of quartered tortillas, refried beans, chicken, sauce, and cheese to a depth of 1/2 inch per layer.
- Repeat 3 times, ending with cheese.
- Tightly cover pan with foil and bake at 375°F for 45 minutes.
- Garnish with sour cream.
- Note: Recipe may be doubled--if so, use a 9x13-inch pan.
- You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.