Homemade Chicken Enchilada Recipe

Chicken Enchilada recipe:

Real Mexican Enchiladas

Soak boneless chicken in a bowl of salt water then rinse

Season with 1 tbsp of salt, 1 tbs of pepper, 1 tbs of cumin, 1 tbs of chili powder, 1 tbs of onion powder, and 1 tsp of whole oregano

Mix in well

Place a pan over high heat. Add 3 tbs of olive oil and add chicken pieces. Fry until golden brown approximately 25 mins.

Set meat aside. Save juice in pan from the chicken in a bowl

Chop up 2 tomatoes and 1 large onion into small square pieces

Place a pan over high heat. Add 2 tsp of butter. Add 1 tsp of minced garlic, a small can of chopped green chilies, all of the chopped onions and half of the chopped tomatoes

Once the veggies brown adds 2 tsp of flour and stir. Add 1-1/2 cups of red enchilada sauce and stir. Once the sauce thickens cut the fire off

Add about a cup of shredded Colby jack or Mexican blend cheese and about a cup of sour cream. Stir until well blended

Get a baking pan. Pour half of the remaining enchilada sauce into the bottom. Microwave your corn tortillas for 2 minutes to soften

Poor some of the meat mixture and a little bit of canned black beans into the tortillas and wrap them and place the wrapped side downward

Once all the tortillas have been wrapped in the pan pour the remaining enchilada sauce over them. Rub a 1/2 cup worth of sour cream over them and followed that up with more shredded cheese

Top with the remaining tomatoes, chopped fresh cilantro, and green onions

Bake on 350 for 45 minutes or until cheese is slightly browned.

Mexican chicken enchiladas

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