July 10, 2010

Chicken Enchiladas

Ask anyone and you'll find out - my mother-in-law is known for her enchiladas.  All her kids request them anytime they can, including my husband.  I came from a roast-and-potatoes type of family - making enchiladas wasn't even on my radar.  But I've come to learn, so I'll share with you.  My MIL just throws it all together, but we got her to dictate a recipe a few years ago, lucky for me (and you).






SAUCE:
2-3 cans chicken broth or broth from boiled chicken (1/2 hr on low)
6 tbsp flour (mix into paste first, then add to broth)
Then add:
1 can tomato sauce
1 tsp chili
½ tsp garlic powder
½ tsp cumin
½ tsp cilantro
1-2 tsp chopped onion
Salt and pepper to taste

Inners:
Chicken
Cheese
Chopped onion
Salt/pepper
Sour cream

--mix all together
Cover the bottom of a baking dish with sauce. Fry corn tortilla in hot oil. Fill with “inners”. Roll up and place in baking dish. When filled with enchiladas, pour sauce over the top of all. Bake 350° for 20-30 minutes. Also can be frozen and baked later.

I'm not going to sugar-coat it - these are a lot of work.  By far the most time-consuming dinner I make.  So when I make them I do at least 2 pans and freeze one (if not more).  I love having frozen meals ready to go.

Here we go - make your inners (I use chicken cooked like THIS) and your sauce. 
Then with hot oil fry up a corn tortilla - this will make it soft enough to roll.  Let it fry 5-10 seconds on one side then 5-10 seconds on the other side - not too long or it will turn crispy (you know, tortilla chips)
I have a plate of sauce set aside because I think it's easier to dip there than in the big pot o' sauce.  Dip the torilla.
At this point I transfer it to the baking dish and roll it directly in there.  Add a scoop of inners and roll it up. Yes, you might burn yourself because the tortilla is still pretty hot.
Repeat a gazillion times.  Then cover with more sauce and either freeze or bake for 30 minutes.  You can also top it with cheese.  Yum.

author

About Author:

Mandy is a craft blogger who loves to blog and enjoys all things crafty, sewing, and DIY - she feels that if she can do something, you can too, and provides tutorials to help you along the way. She loves being a mom to 4 awesome kiddos and blogs from the Kansas City Area. Follow her on Facebook or Twitter or Google +

6 Fabulous Comments:

We're a small family so what I love about these is that they can be frozen. I think I could easily store these in smaller containers to take out as needed. Thanks for the recipe and instructions!

those look yummy. I am going to have to try them.

Oh how you rock for the pic tutorial! I have a recipe for enchiladas I was going to try this week but I am a visual learner so I'm so trying yours!

My husband is the enchalada chef of our house and makes his just like this--Yuummyy! Last week we ran out of corn torillas and used flour ones that we had in the house. Now he is converted (no frying which equals no burns and spattered oil) just as tasty!

Oh they look really tasty! Thanks for sharing!!

yum! Those look really good. I love enchiladas.
-Crystal
p.s. thanks for linking up!

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