Prep 20 mins
Cook 20 mins
I love this recipe you can use chicken or substitute beef. Its great either way! To save myself time on making chicken I buy the pre-seasoned shredded chicken or seasoned ground beef. If I don't buy premade stuff, i always season my meat.
Enchilada Sauce (makes 3 cups)
- 2 tablespoons corn oil or 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (14 ounce) can chicken broth
- 1 (8 ounce) can tomato sauce
- 1 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 2 cups shredded cooked chicken
- 1⁄2 cup thinly-sliced green onion
- 3⁄4 cup shredded monterey jack cheese
- 3⁄4 cup cheddar cheese
- 1⁄4 cup sour cream
- 1 (4 ounce) candice green chilies
- corn oil or canola oil, as needed
- 1⁄4 cup chopped cilantro
- 72 inches corn tortillas
- nonstick cooking spray
- Enchilada sauce directions:.
- Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
- Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
- Heat oven to 350°F.
- Prepare enchilada sauce below.
- In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
- Stir in 1/2 cup enchilada sauce.
- Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
- Fry tortillas, one at a time until soft (10 seconds per side).
- Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.
- Spread small amount of sauce in bottom of dish.
- Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
- Place seam side down, side by side in prepared dish.
- Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
- Garnish with extra sour cream, sliced green onions and chipped cilantro.
Excellent recipe. I made as stated, except left out the salt, didn't have green onions, so I sauted a 1/2 cup of reg. onions, and left out the cilantro (don't care for it), and it was delicious. I used leftover chicken from Kittencals-Best-Blasted-Rapid-Roast-Whole-Chicken. There's just the two of us, but I made the whole recipe, we ate four and I froze the rest for when I have "the boys" over for dinner. DH's 2 friends that can reallllllllly eat. I'm sure they will love it.
I no longer have to travel to New Mexico for my favorite style of enchiladas! Tasty red sauce is hard to find in Texas restaurants. These really did hit the spot. The only change I would make is to use half the salt suggested (this comes from someone who can't get enough salt). I can't wait to make this again!
OUTSTANDING enchiladas!!!! If you are on food.com looking for an excellent, delicious, on-point enchilada recipe, stop looking and make these. My boyfriend and I are huge fans of Mexican food, and we like it on the authentic side. None of those "mexican casserole" type dishes where they want you to throw in taco seasoning and some meat and call it Mexican. Ugh. Our fav enchiladas come from a taqueria downtown where we live, and my boyfriend says he prefers these over the taqueria. This recipe is so yummu, from the red sauce that is full of flavor and easy to make, to the simple ingredients added into the chicken mixture.. comes out perfect. I don't understand some of the other reviews, where some people literally take every ingredient and substitute it. How can you write a so/so or negative review when you change everything? I don't change one thing about this recipe and it comes out divine. Instructions are well written. Make these.