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Author: Subject: Good (really!) chicken enchiladas
Santiago
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[*] posted on 6-7-2015 at 07:19 AM
Good (really!) chicken enchiladas


I'm pretty tired of chicken enchiladas smothered with cheese so when SWMBO asked me to make these I opened the Rosé a little earlier than usual for a warm spring weekend day and soldiered on. (Note to fellow Gecko residents: yes, the sun was up)
Anyway, these were really good, no leftovers.

12 6-inch tortillas, harina
3 TBS butter
3 TBS flour
2 cups chicken broth (Use chipotle flavored if you can find it)
1 cup sour cream
1 small can diced green chilies
2 cups shredded cooked chicken
2 cups shredded Monterrey Jack cheese, divided
2 TBS chopped fresh cilantro leaves

*Preheat oven to 424º. lightly oil a 9X13 baking dish

*Melt butter in large sauce pan over med heat, whisk in the flour until lightly browned, about 1 minute. Gradually whisk in the chicken broth and cook, whisking constantly until slightly thickened, about 2 minutes. Stir in the sour cream and green chilies.

*In a medium bowl, combine the chicken and 1 cup fo the cheese.

*To assemble, lay a tortilla on a flat surface and spoon 1/4 cup of the chicken/cheese mixture in the center, roll the tortilla and place seam side down onto the baking dish. Repeat with all the tortillas and top with the sour cream sauce and the remaining cheese.

*Bake until lightly golden, about 20-25 minutes.

*Serve at once, garnish with the cilantro.
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durrelllrobert
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[*] posted on 6-7-2015 at 11:16 AM


My wife can not tolerate any kind of salsa so i make her enchiladas using your same basic recipe. The major difference is that instead of thickening the chicken broth I Just pour slightly thinned Campbell's cream of chicken soup over the stuffed enchiladas before baking. I call them Gringo Enchiladas.



Bob Durrell
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[*] posted on 6-7-2015 at 03:37 PM


Going to try your recipe, Santiago. Reminds me of the ones served at long gone, palapa restaurant on beach in PV. Think I'll throw in the requisite green onions. They always served them in pyrex pie plates, maybe some tomatillos, too.



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MitchMan
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[*] posted on 7-13-2015 at 12:16 PM


Santiago, tried it, loved it, excellent easy recipe. Variations very possible as well. Great "point-of-reference" recipe to do the variations.

Want to see more of these types of proven recipes on this forum for things like a great albondigas soup, birria, chile Colorado, chile verde, caldos, you know, things traditional.

Thanks, Santiago.
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[*] posted on 7-13-2015 at 12:44 PM


You lost me at harina. I have to have corn tortillas.

We make them with the soup and sour cream mixture inside and on top. Any leftover meat will do.
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[*] posted on 7-13-2015 at 02:07 PM


just thinking about these enchiladas has me missing BAJA!



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[*] posted on 7-14-2015 at 12:20 AM


For me its either these enchiladas or my own chicken chimichangas--Shredded chicken mixed with grated onion, some salsa (I prefer more heat) and shredded cheddar or mex cheese. Place about 1/2 cup or more, depending on size of flour tortilla, fold like a burrito and brown in hot oil, about 1 inch deep. Deelish! but be sure to let cool a bit and drain hot liquid after first bit or you'll get a bath!



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