Tuesday, April 30, 2013

Chicken Enchiladas!

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I am so excited to share my Chicken Enchilada recipe with you.  It was a HUGE HIT at our house!  Even my 3 year old liked it--not too spicy.  But of course, you can spice it up if you want!  If you enjoyed this, I'd love for you to check out my e-cookbook!

 
I have put step by step instructions in between pictures, but the full recipe is listed at the end of the post!  I doubled my recipe so I could throw an extra in the freezer for when Addyson arrives, but all instructions listed here are for one dish of enchiladas!
 
 
I started by making my own taco seasoning.  Of course you can use packaged seasoning, but I am trying to get away from using processed foods.  You just never know what exactly goes into those things!  This recipe makes plenty, so you will have some more for another recipe or two.  I just saved mine in a tupperware and threw it in the spice cabinet.  Just mix the following ingredients into a bowl:
 
1tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

 

Next you'll want to cook your chicken.  A lot of people boil their chicken, and that's fine.  My personal opinion is that the chicken tastes a lot better if cooked in a skillet with seasoning.  I don't add oil or butter, the juices of the chicken are sufficient.  I placed about 2 pounds of chicken in the pan with salt, pepper, taco seasoning, and some fresh garlic.  I covered and let cook about 4-5 minutes over medium heat on each side.  Or at least until the juices run clear.  The smell is quite heavenly!



 
Meanwhile, you need to prep your filling for the enchiladas.  A little of this will also get smeared onto the bottom of your cooking dish.  I always keeps some homemade cream of chicken soup on hand.  You can get my recipe HERE!  You can use the canned stuff, but again, what is really in there?  I challenge you to read the ingredient list!  You will heat 10 ounces of cream of chicken soup, about a cup of sour cream, and a pinch of chili powder.  Keep that warm.
 
Somehow, I missed taking a picture of my green chile enchilada sauce.  Oh well!  It's very simple and quick.  Just melt 1/4 cup of butter in a saucepan, and then add an equal amount of flour, stirring constantly over medium heat.  Add in 2 cups of chicken broth (make your own, or buy the organic stuff) slowly, again, stirring constantly.  Add in a cup of sour cream and about 4 ounces of diced green chiles.  Allow sauce to thicken, but do not boil.  If sauce does not thicken, add more flour.  Take a little taste and add salt and pepper to your liking.
 


 Now, this is the coolest part!  Take all your chicken, and throw it in your Kitchenaid mixer or similar mixer and turn it on low-medium for about a minute.  And ta-da!!!  You have beautifully schredded chicken.  Now you'll want to dice and cook 1 small onion in 1 tbsp. of butter over low-medium heat.  Once the onions are softened, add the chicken, about 1 tbsp. of taco seasoning, some green chopped green onions, a cup of water, and then squeeze the juice from 1 lime over the mixture.  Allow this to simmer for about 10 minutes.  Do a little taste test, and add salt and pepper to your liking.

 Now you get to fill your tortillas.  If you want to stay true to a non-processed recipe, then go to a Mexican food store nearby and purchase some tortillas.  I like to use corn, but you can use flour if you'd rather.  First, take some of the enchilada filling mixture and put a thin layer in the bottom of your baking dish.  Then, smear some inside each tortilla, add a scoop of the chicken mixture, and top with some cheese.  Roll it up and place it seam side down in your pan.  Repeat the process until your run out of something!  Seriously!  It's that good, you might as well fill up another small dish if you still have the ingredients remaining.  Pour your enchilada sauce over the enchiladas, top with cheese and black olives!  YUMMY!

Green Chile Enchilada Ingredient List
 
Taco Seasoning
 1tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
 
Enchilada Sauce
1/4 cup of butter
1/4 cup of flour
2 cups chicken broth
1 cup sour cream
4 ounces green chiles diced
 
Enchilada Filling, etc.
2 pounds chicken
10 ounces cream of chicken
1 generous cup of sour cream
1/4 tsp chili powder
1 tbsp. butter
1 onion
4 ounces green chiles diced
1 bunch green onions diced
lime juice
tortillas of your choosing
black olives
 
 


1 comment:

  1. Did you bake this after it was put together?

    ReplyDelete

So glad you stopped by! I'd love to hear your thoughts!

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