justin was sick and now i'm sick there for i'm a little behind on the food blog opps! we have really been in the mood for enchiladas lately. This recipie is from one of my cook books / magazines however i dont remember what one and i'm too sick to get up and look. this made 6 enchiladas for us, and my only negative was the shells were just breaking into pieces trying to wrap them, also the sauce was a little blan for us. we thought it was also too thin, we knew next time 1/2 broth same amount of water, and a cup in a half enchilada sauce. I precooked my chicken in the crock pot for 3 hours, we used a package of boneless thighs, with 2 cups of water and then shredded the amount that it called for.
CHICKEN ENCHILADAS
1/3 cup peanut oil
1/2 cup onion, finely chopped
2 cloves garlic, crushed
1/2 cup flour
13 1/4 ounces chicken broth
1 2/3 cups water
1/2 cup enchilada sauce
1 tablespoon chili powder
1/2 teaspoon salt
5 ounces shredded cheddar cheese
1 1/2 cups cooked chicken, diced
1/4 cup black olives, pitted and sliced
8 7" corn tortillas
Heat oil in a saucepan over medium heat; add onion and garlic and cook until tender. Stir in flour, mixing until smooth.
Gradually add chicken broth, water and enchilada sauce, mixing until smooth. Stir in chili powder and salt. Cook over medium heat, stirring constantly, until thick. Reserving 1/2 cup cheese, mix remaining cheese with chicken and olives.
Dip corn tortillas in prepared sauce for about 5 seconds. Spoon 3 tablespoons chicken filling across center of each; roll up and place seam side down, in a shallow 2 1/2-quart baking dish.
Pour remaining sauce over tortillas. Bake at 350°F for 15 minutes. Sprinkle with reserved cheese and continue baking 10 minutes. Garnish with sliced ripe olives if desired and serve immediately.
Makes 4 servings.
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