If you have a special place in your heart like I do for Mexican food, you will love these enchiladas. I never met anyone who didn’;t like an enchiladas. They are made so many different ways but this is one of my favorites and I wanted to share it with everyone on this site. This is the real deal, so so good, you will make them a staple in your home. Great for lunch, brunch or dinner. Heck even breakfast! Enjoy them!
You will need the following:
For the Sauce:
3 tablesppons of extra virgin oilve oil
1 tablespoon of flour
1/4 chilli powder
2 cups of chicken broth or stock
1 cup of canned tomatoes
1 teaspoon of Oregeno
1/2 teaspoons of ground Cumin
For the Filling:
3 cups of shredded Montery or cheddar cheese
2 cups of chicken (strips cooked and shreeded)
Make the sauce:
Heat the oil in a medium saucepan over low heat. Add in flour and mis with a wire whisk for 1 minute.
Now mix in Chilli powder and cook for 30 seconds. Mix in the stock, tomatoes, orgenao and cumin. Bring to a boil, reduce heat and simmer for 15 minutes stirring occasionally.
In large bowl combine chicken, onion and cheese.
In a skillet, heat up 1/2 cup of oil. Working one at a time, dip tortilla in the oil (use tongs). Brown on each side and drain onto a paper towel.
Dip a tortilla into the sauce to coat. Place onto a plate and fill. Wrap tortilla around filling down the center. Repeat with all remaining tortillas, lining them up side by side in a deep backing dish.
Bake on 350 for 30 minutes and serve hot.