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Monday, July 5, 2010



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Happy Monday and Welcome to MAKING MEALS LIKE MY MOMMA MONDAY'S!!! OR {M.M.L.M.M} for short. I'm starting off with one of my best, easiest and most delicious dishes, Chicken Enchiladas!

        I hope you get what you are looking for here, and add a little Mexican into            
        your arsenal of go-to-dishes! Please leave me any comments on this. Let me 
        know how it was, and leave a link to your recipes!!
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every Monday

Best Chicken Enchiladas Recipe

This is a traditional chicken enchilada recipe and in Mexico, chicken enchiladas are much loved as a food. This recipe unlike many is not smothered in the familiar tomato based sauce like most enchilada recipes instead; it uses butter, broth, and sour cream to form the sauce for this dish.
Chicken is often featured in Mexican cooking and is especial popular as an enchilada filling. The other ingredients combine to give you an absolutely unique chicken enchiladas recipe your whole family will love. If your family loves, Mexican food and who does not then this recipe may be for you.

Traditional Mexican Chicken Enchiladas Recipe

Ingredients -
12 corn tortillas
3 cooked chicken breast halves, no bones or skin, shredded
½ cup chopped green onions
½ cup chopped fresh cilantro
2 cups chicken broth
1 cup sour cream
¾ cup minced onion
12 oz shredded cheddar cheese
4 oz chopped green chilies
¼ cup butter
¼ cup all purpose flour
Vegetable oil for frying
Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.
Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.
Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.
Serves 6

Love from A California Momma,
Angela H.

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