Simple Enchilada with White Sauce Recipe

Simple Enchilada with White Sauce Recipe

Simple Enchilada with White Sauce Recipe

Enchiladas are a typical Mexican dish, of stuffed tortillas, lined up in a casserole dish, smothered in sauce and baked to bubbling fragrant goodness.

Enchilada recipes abound, with the many Tex-Mex and Mexican restaurants creating their own versions in each kitchen, and within Mexico, each region boasting its own spin on this favorite casserole.

Enchiladas are a versatile way to use up left over meat and vegetables, and once the sauce is prepared, and the dish assembled, the work is done.

This is a simple Mexican inspired enchilada recipe which utilizes the flavors unique to Mexican cooking such as cilantro, and chilis, yet it does not have any specialty ingredients that would be uncommon or difficult to acquire in the local super market.

Ingredients

  • 12 soft corn or flour tortillas
  • 2 full boneless, skinless chicken breasts, cooked and shredded
  • 2 C chicken broth
  • 1 C sour cream
  • 1 large red onion, minced
  • 1 package (12 oz) cheddar or Monterey Jack cheese, grated and divided
  • 2 chopped green jalapinos (veins and seeds removed if less heat is desired)
  • 1/4 C (half a stick) butter
  • 1/4 C flour
  • 4 chopped green onions/scallions
  • Handful of chopped fresh cilantro

Method

Preheat oven to 375 Degrees F.

Grease a large casserole dish (9 by 13 inches), with a bit of vegetable oil

Lay tortilla shells out on clean dry counter top and divide the chicken and red onion and 3/4 of the grated cheese between the tortillas.

Roll up the tortillas and lie them side by side in the casserole dish with their seam side down.

Melt butter in a medium sauce pan over medium heat. When the foam subsides, add the flour, whisking constantly to avoid lumps and burning. Before the flour begins to brown but is just starting to turn a golden color, whisk in the chicken broth, Stir constantly.

Lower heat and add the sour cream and chillis. Stir often and do not allow the mixture to boil. Sauce should become slightly thickened.

Pour the sauce over the rolled enchiladas in casserole dish.
Bake enchiladas in the oven for 20 minutes, top with the remaining cheese and bake ofr an additional 5 minutes.

Garnish with green onions and fresh chopped cilantro.

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