I’m a definite lover of most chicken recipes, and adore Mexican recipes as well. When the two are combined that’s a major bonus for me. I love Mexican flavors, the spices and aromas, and chicken just rocks.
A versatile recipe from Mexican fare is the enchilada. You can make it with a traditional red enchilada sauce, broth bases, ground beef, chicken, pork and of course, there’s shredded beef enchiladas. No matter how you make them they are a wonderful meal you can enjoy at any time of the year!
This recipe is part of my Mexican holiday menu that I submitted to the Breakstone’s Sour Cream Blogger Challenge. I have some tough competition, so I hope you’ll vote for my menu when the challenge opens on November 15th! By voting YOU will be entered to win cash prizes as well!
Now on to the enchiladas :) These were delicious, yet mild, not overly spicy. A great dish that kids will enjoy and those with sensitive palates will like too. You can make this ahead, all the way up to the part where you put them in the oven.
Place the dish in the refrigerator then take out about half an hour before cooking to bring it to room temperature, then bake as directed. If you don’t have time to take it out early, simply add a little cooking time to compensate.
Note: For convenience factor and to save valuable time, I used a roaster chicken from the supermarket. You can also make the chicken yourself or use leftover chicken, depending on how many you are serving. If making the chicken yourself, save time by cooking it in your pressure cooker.
You can substitute the cheese for your favorite if you like. Also, if you do make the chicken yourself, use the stock that it creates in place of the canned stock in the ingredient list. Serve my classic Spanish rice on the side!
Chicken and Chile Enchiladas
adapted from my Shredded Beef and Chile Enchiladas
Shredded Chicken and Chile Enchiladas
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- 1 supermarket roaster chicken about 4 cups shredded light and dark meat
- 4 1/2 teaspoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano crushed
- 1 large onion thinly sliced
- 2 14- ounce cans chicken broth
- 2 4- ounce cans diced green chile peppers undrained
- 1/4 teaspoon chili powder
- 1 tablespoon all purpose flour
- 8 oz Breakstone's sour cream
- 2 cups shredded Kraft Mexican Style Cheddar Pepper Jack
- 8-10 8- inch flour tortillas
- Preheat oven to 350 F. Remove meat from chicken and place it a warm dish, keep warm. Combine next 5 ingredients in a saucepan and bring to a boil over medium-high heat. Maintaining heat, cook onion and broth mixture until it's reduced by half, about 20 minutes. Add chicken to broth mixture and simmer for ten minutes to heat through. Remove chicken and onion with a slotted spoon. Reserve about one cup of the broth and discard the rest.
- Rinse out the saucepan, then add to it the green chiles and the 1/4 teaspoon chili powder; cook about one minute or until heated through. Stir in flour. Cook and stir for one minute more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.
- Grease or spray a 13x9 baking dish; set aside.
- Mic the onion and chicken mixture, if too dry, add a bit of the reserved broth mixture. Divide the shredded meat mixture among tortillas, placing meat mixture along one edge. Top with sour cream mixture and roll up tortillas (they will be full). Arrange in baking dish, seam side down. Bake, covered, for 30 minutes; uncover. Sprinkle with the remaining 1 1/2 cups of cheese. Bake uncovered, 10 minutes more, or until cheese is melted and enchiladas are heated through.
Try these tasty Quesados – a Mexican appetizer and finish off the meal with these delicious Mexican Chocolate Sour Cream Cupcakes with Dulce De Leche Frosting!
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