Kim’s Kitchen
Chicken Enchiladas
“Happy Cinco de Mayo to all”
Here is a fast version for making Chicken Enchiladas and still so Delicious!!!
Makes 8 portions – 4 servings
Ingredients:
1.5 lb Chicken Tenders
3 C Chicken Broth (to simmer tenderloins in)
2 Tbsp Vegetable Oil
4 ea Green Onions, Sliced white parts and save green for garnish
1 ea Jalapeno, chopped (seedless and veins removed for less heat)
1 Tbsp Taco Seasoning or a mix of Chili Powder, Cumin, Paprika Smoked, Garlic Powder, Onion Powder, Cayenne Pepper
1 tsp of Kosher Salt & Black Pepper
8 oz of Crema Mexicana or Sour Cream with the addition of 3/4 tsp of Kosher Salt.
1 Tbsp Flour for chicken sauce (GF Flour for a GF Dish)
8 oz Mixed Mexican Cheese shredded (Monterey Jack, Cheddar, Asadero and Queso Blanco)
2 C Salsa Mild (Your favorite Brand)
8 ea Flour Tortillas or 16 Corn Tortillas (for a GF Dish)
Cilantro (Optional)
Instruction:
Cook Tenderloin in Chicken Broth, I like to simmer them for 30 min. Once cooled a bit to handle, shred them roughly to bite size pieces.
Sauteed Green onions in Oil, adding Seasonings, Salt & Pepper, and Chicken pieces.
Add the flour and mix well until flour is been absorbed, add some of the Chicken broth until the chicken has a moist saucy consistency. Let it cool.
In a baking dish spray dish with oil and set a thin layer of salsa in the bottom.
Take each Tortilla spread some of the Crema, Chicken mixture, top with Cheese and Salsa on top, roll and set in baking dish.
Repeat with all the tortillas. Top the dish with dollops of Crema, Salsa and Cheese and garnish with Green Onions
Bake at 350 F, for 30 min
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