Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps butter; 411 grams chicken broth; 473 milliliters chopped cooked chicken; 170 grams packages cream cheese, cubed; 10 7-inchs (7-inch) flour tortillas; 2 garlic cloves, minced; 510 grams diced green chiles; 1 teaspoon ground cumin; 1 small onion, chopped; 2 larges onions, thinly sliced; 2 teaspoons dried oregano; 0 teaspoons pepper; 118 milliliters diced roasted red bell pepper; 118 milliliters salsa; 0 teaspoons salt; 227 grams cups shredded Cheddar cheese; 1 teaspoons sugar

Chicken Enchiladas might be just the main course you are searching for. This recipe makes 6 servings with 680 calories, 30g of protein, and 38g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, onions, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 1 hour. It is an affordable recipe for fans of Mexican food.

Instructions

Melt butter in a large skillet over medium-high heat, stirring often; add sliced onions, and cook 20 minutes or until caramelized. Reduce heat to low, and add chopped chicken and next 4 ingredients, stirring until combined. Set aside.

Ingredients you will need

Whole Chicken

Butter

Onion

Equipment you will use

Frying Pan

Pulse chiles and next 5 ingredients in blender or food processor several times until combined.

Ingredients you will need

Chili Pepper

Equipment you will use

Food Processor

Blender

Bring chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (

Ingredients you will need

Chicken Broth

Chili Pepper

Equipment you will use

Sauce Pan

Mixture should be the consistency of a thin gravy.)

Ingredients you will need

Gravy

Remove from heat, and stir in salsa.

Ingredients you will need

Salsa

Spread one third chile mixture evenly on bottom of a lightly greased 13- x 9-inch baking dish.

Ingredients you will need

Spread

Chili Pepper

Equipment you will use

Baking Pan

Spoon chicken mixture evenly down center of each tortilla; roll up, and place, seam side down, in prepared baking dish. Top with remaining chile mixture; sprinkle with cheese.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Chili Pepper

Roll

Equipment you will use

Baking Pan

Bake at 375 for 20 to 25 minutes or until bubbly.

Equipment you will use

Oven

Note: Freeze chile mixture and filled tortillas separately up to 1 month, if desired. Thaw in refrigerator overnight. Prepare and bake as directed.

Ingredients you will need

Tortilla

Chili Pepper

Equipment you will use

Oven

To lighten: Substitute 1/3-less-fat cream cheese, 2% reduced-fat Cheddar cheese, and fat-free tortillas.

Ingredients you will need

Cheddar Cheese

Cream Cheese

Tortilla

Equipment

Ingredients

Servings:

2Tbsps

butter 411grams

chicken broth 473milliliters

chopped cooked chicken 170grams

packages cream cheese, cubed 107-inchs

(7-inch) flour tortillas 2

garlic cloves, minced 510grams

diced green chiles 1teaspoon

ground cumin 1small

onion, chopped 2larges

onions, thinly sliced 2teaspoons

dried oregano 0teaspoons

pepper 118milliliters

diced roasted red bell pepper 118milliliters

salsa 0teaspoons

salt 227grams

cups shredded Cheddar cheese 1teaspoons

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.