Mexican food is my very favorite. I love it ALL, authentic or Americanized. This recipe isn't authentic Mexican but for a small town Midwestern girl who's favorite treat growing up was going to the big city & eating at Taco Bell, anything made with tortillas equals Mexican food. These enchiladas are mild and delicious, creamy, cheesy comfort food with Mexican flavors and flair. They come together quickly if you have roasted chicken in the freezer like THIS recipe.
At a Mexican restaurant I almost always order a ground beef taco & a cheese enchilada with rice and beans. YUM! But I could also make a meal out of chips & salsa. I want to eat Mexican food everyday! This is one of my favorite at-home Mexican meals!
Creamy Chicken Enchiladas
Creamy Chicken Enchiladas
adapted from www.allrecipes.com
1/2 an onion, chopped
2 tablespoons flour
14.5 ounce can or 1 1/2 cups chicken broth
2 4 oz. cans of chopped green chiles or you can use 1 cup of fresh roasted Anaheim peppers
1 clove garlic, minced
3/4 teaspoon salt
1 teaspoon ground cumin
12 (8 inch) corn tortillas
1/4 cup vegetable or canola oil for frying
1 cup shredded Monterey Jack cheese, or more
1 cup shredded mild Cheddar cheese, or more
2 cups roasted or cooked chicken, shredded
1/2 pint heavy cream
1. Melt butter in saucepan over medium heat. Saute the onion for a few minutes until soft. Stir in the flour. Add the broth, chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors. Remove from heat & stir in the cream. Set aside.
2. In a small heavy skillet, heat the oil on medium heat & lightly fry tortillas one at a time, only for 5-10 seconds per side. I only add half the oil, fry 6 tortillas then add the other half of the oil & fry the rest. That way the first ones are overly oily with no oil at the end. You just want them to soften. If they crisp you won't be able to roll the enchiladas. Place tortillas on a paper towel lined plate as you fry each one.
3. Preheat oven to 350 degrees F (175 degrees C.)
4. Combine the cheeses and keep 1/2 cup aside for topping.
5. Assemble enchiladas one at a time by dipping a tortilla in the green chili sauce (both sides). Place 2 heaping tablespoons chicken and 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish. I prefer to use a large cookie sheet because I don't like my enchiladas to touch each other. If you put them in a 9x13 pan they seem to squish together and make more of a casserole where you can't really separate 1 enchilada from another.
6. After all the rolled tortillas are on the pan, spoon the additional green chili sauce over them. Sprinkle with remaining 1/2 cup cheese mixture.
7. Bake uncovered in preheated oven for 20 minutes. Garnish with chopped green onions, black olives, chopped tomatoes, sour cream, guacamole and salsa.