Prep 1 hr
Cook 40 mins
I have always loved the chicken enchiladas from El Chico. I decided to come up with my own recipe based on how I remember them. I was so excited because there were no leftovers. I used about 4 chicken legs and 3 small breasts for these enchiladas and I had about 1 and 1/2 cups leftover. I took a few bites to the office the next day and these are now requested for our Christmas potluck.
- 1587.57 g frying chickens, cut up
- 7.08 g sazon goya, con azafran seasoning package
- 118.29 ml oil
- 177.44 ml flour
- 1182.95 ml chicken broth (I use the broth I cooked the chicken in)
- 453.59 g light sour cream
- 473.18 ml monterey jack cheese, shredded
- 2 (226.79 g) canchopped green chilies (save the liquid)
- 4.92 ml cumin
- 4.92 ml chili-garlic sauce
- salt and pepper
- 2.46 ml garlic powder
- 0.25 ml cayenne
- 14 corn tortillas
- 1 onion, chopped small dice about 3/4 cup
- Put chicken on to boil in enough water to cover chicken.
- Mix the SazonGoya con Azafran seasoning package into the chicken water.
- Boil chicken about 40 minutes till falling off the bone.
- De bone chicken saving all broth for later.
- Chop chicken into bite size pieces.
- Mix oil and flour together and set aside.
- Chop onion and saute in small amount of oil about a tsp till translucent.
- Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
- Add in Chicken broth about a cup at a time should have a nice sauce consistency. Add in the two cans of green chilis and the sour cream.
- Stir to combine.
- Season with Chili Sauce and Cumin.
- Set aside.
- Fry corn tortillas in small amount of oil and set aside,.
- Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
- Lay tortilla flat put in small amount of cheese and chicken and roll.
- Place in pan seam side down.
- Repeat for all 14 tortillas.
- Cover with rest of sauce and sprinkle cheese on top.
- Cover with foil.
- Bake in 350 oven for 40 minutes.
Spoke with the head chef many years ago because I also loved these. The sauce is made with a flour/shortening base, milk, lime juice and a little sour cream. The lime juice is the trick to give it the "soured" taste!
Made this for 2 making 5 enchiladas. I had a roasted chicken breast so used that and then used 1/2 c. milk and the rest bouillon for the sauce. Turned out great and will make again. My tortilla fell apart when serving so don't know if I should have fried longer or they were just a little old. Loved the sauce and was easy to do ahead.
made this on a whim but used pork roast instead- great sauce and the whole family loved it! will make it again leftover pork loin roast and it tastes great and takes less time!