Chicken enchiladas … انشيلادا الدجاج

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Ingredients

  • 4 skinless, boneless chicken 
  •  1 small onion, diced
  •  1 clove garlic, mashed 
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin powder
  • 1 tbs chili powder
  •  Salt and pepper to taste
  •  8 (10 inch) flour tortillas
  •  1 3/4 enchiladas sauce (recipe follows)
  • 3/4 cup shredded Cheddar cheese or Mexican blend for topping and filling
  • Chopped lettuce, tomatoes, onions, jalapeño pepper and sour cream for garnishing 

Method: 

  1. Preheat oven to 350 degrees 
  2. Prepare enchiladas sauce ( recipe follows).
  3.  In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, garlic and sauté until onion softened. 
  4. Add chili powder, cumin powder, oregano, salt and pepper, and stir to combine. 
  5. Stir in sour cream and 1/4 cup of the cheddar cheese and set aside. ( be sure not to season with a lot of salt because the cheese and the enchiladas sauce are salty).

   6.  Add 3/4 cup of the enchiladas sauce on the bottom of a 9×13 Pyrex dish.    

                                      

7.  Roll even amounts of the mixture in the tortillas. 
 
5. Arrange in the baking dish. Cover with the rest of the enchilada’s sauce and 1/2 cup of the cheese. 

                                    


     

6. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving. Garnish with shredded lettuce, chopped tomatoes, onion, jalapeño pepper and sour cream.

To make enchiladas sauce:

  • 3 tbs vegetable oil
  • 2 tbs flour
  • 1 tbs chili powder
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • salt to taste

Directions

  1.  Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt. 

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