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Wednesday, May 4, 2011

Chicken Enchiladas

Tomorrow is May 5, and in line with Cinco De Mayo celebration, I just thought of posting  one of my family's favorite Mexican dish --- Chicken Enchiladas. I found this recipe on Taste of Home magazine years ago. I've been revising it since then, omitting and adding ingredients that will best suit my family's taste buds. Last night, I came up with this one...and I used homemade tortillas! Ryan said it's a lot better than those chicken enchiladas I made before. Clarise and Cherlin both requested me to make this again "very soon" I guess they loved it! 

I'm sharing this on What's Cooking WednesdayWhat's on the Menu Wednesday, Real Food Wednesday, Foodie Wednesday, Recipes I Can't Wait to Try, Let's Do Brunch Miz Helen's Country Cottage's Full Plate Thursday and It's a Keeper Thursday.
And by the way, two of my recipes are featured today on two fabulous blogs...Pecan Sandies on This Chick Cooks by Katie and Pasta With Chicken & Sun-Dried Tomatoes in Alfredo Sauce on My Sweet and Savory by Chaya. Drop by these two blogs! You won't regret what they have to offer!
And now, here are the Chicken Enchiladas and Homemade Tortillas recipes. I wish you all a Happy Cinco De Mayo! Have fun!
Prep Time:~15 mins                 Cook Time:~15 mins                  Servings: 6        

  • 4 Tbsp butter
  • ¼ cup all-purpose flour
  • 2 ½ cups chicken broth
  • 1 tsp dried coriander
  • 3 cups chicken breast, cooked and cubed
  • ½ cup Jalapeño pepper, chopped
  • ½ cup yellow onions, chopped
  • ½ cup sliced black olives
  • 1 cup tomatoes, chopped
  • 8 oz cream cheese
  • 1 cup shredded cheddar cheese
  • 12 pcs. warm flour tortilla

1. Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in coriander and half of the Jalapeño.

2. In a large bowl, combine the chicken, onions, cream cheese and remaining Jalapeño. 
3. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13” x 9” baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese, tomatoes and olives. 
4. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted. 

I know that there are lots of tortillas available everywhere...but what's better than a freshly made tortilla???
Homemade Tortillas
Prep Time:~15 mins            Cook Time:~12 mins             Yield: 12 pcs. 7" tortillas       

  • 3 cups all-purpose flour
  • ¾ tsp salt
  • 1 1/8 cup water
  • 4 ½ Tbsp olive oil
1. In a large bowl, combine flour and salt. Stir in water and oil. Mix well.
2. Turn onto a floured surface. Knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. 

3. Shape dough into a log and divide into twelve portions. 
4. On a floured surface, flatten each portion into a thin 7" round tortilla.
5. In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.