FavoritePinShare
Chicken Enchiladas
How do you make Chicken Enchiladas?
First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed. In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat. To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. (I baked mine at 350 for about 20 minutes) Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.
Can you freeze Enchiladas?
Yes! Cover enchiladas tightly with plastic wrap, then aluminum foil. Freezeup to 3 months. To bake, remove plastic wrap, cover and bake for 20 to 30 minutes. When it is good, it is good! Summer Corn Salad, Black Bean and Corn Salad or Grilled Mexican Street Corn are classic Chicken Enchilada side dishes. There are several ways you can go, depending on what you have on hand. Here’s how to prepare your shredded chicken in the oven:
Can you use other meats in these Enchiladas?
Yes! You are welcome to try it with beef, shredded beef, pork or steak. Let me know which way you prefer!
How do you make Enchiladas crispy?
What type of tortillas are best?
Corn tortillas are traditional for enchiladas, but I like to use flour tortillas. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas.
How do you keep your Enchiladas from getting soggy?
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.
How long do Chicken Enchiladas last?
You will want to store them in an airtight container for up to five days in the refrigerator.
Looking for more Enchilada recipes?! Here are some!
Skinny Chicken Enchiladas Salsa Verde Beef and Mushroom Enchiladas Ranch Chicken Enchiladas Chicken Enchilada Pasta Chicken Enchilada Stuffed Peppers
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website
Δ
Insanely Delicious Prime Rib Recipe
Quick 45 Minute Cinnamon Rolls
Slow Cooker Chicken and Mushroom Stroganoff
