If anyone of you out there are mexican food lovers like me, you must try this recipe for chicken enchiladas!
These chicken enchiladas was a taste of mexico without going south of the border. The chicken was juicy and cooked perfectly. But I must say my favorite part of this dish was the sauce poured on top of the enchiladas. It was not very spicy or over powering any one flavor. The enchiladas also make great leftovers, so don’t be afraid to make plenty!
This pinterest recipe was suggested to me by a friends. It does require a little more time to prepare than my other post, but worth the effort. For a recipe like this though, I suggest doing it with someone else. I think cooking with your friends, roommates or boyfriends is a great way to have fun in the kitchen. If you have fun making your food you will enjoy eating it even more!
Below is the recipe and directions! Enjoy!
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
2 Tbsp. Corn Starch
2 cups chicken broth
1 Clove of Minced Garlic
1/2 Teaspoon of Salt and Pepper
1 cup sour cream
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Cumin
1 Teaspoon of lime juice
1 Finely Chopped Jalapenos Seeded (Optional)
What To Do
Preheat oven to 350 degrees. Grease a 9×13 pan.
In a medium size bowl mix – chicken, 1 cup of cheese, garlic – roll mixture into tortillas and place into pan.
In a sauce pan – melt the butter and stir in corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chopped Jalapenos, cumin, onion powder, garlic powder, lime, salt and pepper. Do not let it boil.
Pour mixture over enchiladas and top with the last cup of cheese.
Bake for 25 min – You will want to make sure the cheese has browned.