Authentic Chicken Enchilades

We love Mexican food.

All sorts of Mexican food:

Tex-Mex
Northern New Mexico
authentic Mexican food

Sometimes I think salsa courses through my veins!

I have an interest in preparing authentic, simple and delicious Mexican food.

The food where ingredients are simple and the spices are rich and the taste is out of this world.

I'm not wanting the famed, and often confused for "Mexican" food of Tex-Mex. Although, I do love this too!

What's the difference?

Tex-Mex is often spicier, cheesier, and "full."

Authentic Mexican food is often subtle spices that build a complex taste and fresh, simple ingredients.

Here's a recipe I found on-line for enchiladas. I adapted it just a bit for our needs. The changes were subtle and didn't affect the end product! It made a large pan full -- and enough left-overs for the cherubs to have for lunch the next day!

Chicken Enchiladas

12 corn tortillas
3 cooked chicken breast halves, no bones or skin, shredded
½ cup chopped onions
4-6 oz shredded cheese, cheddar or Monterey jack
¼ cup butter
2 cups chicken broth
3 TBSP corn starch
3 TBSP water
1/2-1 cup sour cream, depending on how "intense" you want the cream flavor to be
4 oz can chopped green chilies
1/2 cup chopped cilantro, if desired
1/2 cup minced onion, if desired

Working with 2-3 corn tortillas at a time, gently heat the tortillas in the microwave until soft. Divide the chicken, onion, and cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. repeat this step with the remaining tortillas. If you have remaining cheese and/or onions, just sprinkle them on top of the rolled tortillas before pouring the sauce on . . .or save it and top the sauce. Your choice!

Mix the cornstarch and water together well. Pour into a pan with the butter and chicken broth.

Heat the butter, broth and cornstarch in a pan over a medium heat. Heat until it thickens, but not boiling.

Add the chilies and sour cream. Remove sauce from the heat and stir until well mixed. Pour this mixture over the enchiladas. Bake the enchiladas for 20-30 minutes or until hot all the way through. Top with additional onions and cilantro to garnish.

Comments

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