Season Chicken with chili powder, cumin, garlic powder, and salt. Cook in a skillet over medium heat until cooked through, about 15-20 minutes. Shred the chicken.
To make the Sauce, heat vegetable oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Stir in red chile powder, garlic, and salt. Bring to a simmer and cook for 5 minutes, stirring occasionally.
In a bowl, combine shredded chicken, Monterey Jack cheese, and diced onion.
Warm the blue corn tortillas slightly to make them more pliable.
Dip each tortilla in the Sauce, then fill with the Chicken mixture. Roll up and place seam-side down in a baking dish.
Pour remaining Sauce over the enchiladas. Bake for 20-25 minutes, or until bubbly and heated through.
Garnish with sour cream and cilantro before serving.
Ingredients
6
1.5 lbs680 gChicken-boneless, skinless breasts
1 tsp5 mLChili powder
1/2 tsp2.5 mLCumin
1/4 tsp1.25 mLGarlic powder
1/4 tsp1.25 mLSalt
2 tbsp30 mLVegetable oil
2 tbsp30 mLAll-purpose flour
2 cups480 mLChicken broth
1/4 cup60 mLRed chile powder
1/2 tsp2.5 mLGarlic-minced
1/4 tsp1.25 mLSalt
1 cup240 mLMonterey Jack cheese-shredded
1/2 cup120 mLOnion-diced
12N/ABlue corn tortillas
1/4 cup60 mLSour cream-for garnish
1/4 cup60 mLCilantro-chopped, for garnish
Equipment
Skillet
Saucepan
Baking dish
Mixing bowl
Instructions
Preheat oven to 350°F (175°C).
Season Chicken with chili powder, cumin, garlic powder, and salt. Cook in a skillet over medium heat until cooked through, about 15-20 minutes. Shred the chicken.
To make the Sauce, heat vegetable oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Stir in red chile powder, garlic, and salt. Bring to a simmer and cook for 5 minutes, stirring occasionally.
In a bowl, combine shredded chicken, Monterey Jack cheese, and diced onion.
Warm the blue corn tortillas slightly to make them more pliable.
Dip each tortilla in the Sauce, then fill with the Chicken mixture. Roll up and place seam-side down in a baking dish.
Pour remaining Sauce over the enchiladas. Bake for 20-25 minutes, or until bubbly and heated through.
Garnish with sour cream and cilantro before serving.
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