Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 5 Tbsps butter, divided; 177 milliliters chicken broth; 1 leave Toppings: fresh cilantro chopped tomato, shredded lettuce; 340 grams cups shredded colby-Jack cheese blend, divided; 473 milliliters chopped cooked chicken; 2 Tbsps all-purpose flour; 8 8-inchs (8-inch) soft taco-size flour tortillas; 340 grams diced green chiles, divided; 118 milliliters milk; 1 medium onion, chopped; 1 medium size red bell pepper, chopped

Chicken Enchiladas might be just the main course you are searching for. One portion of this dish contains roughly 47g of protein, 59g of fat, and a total of 1001 calories. This recipe serves 4. A mixture of chiles, milk, bell pepper, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and saut 5 minutes or until tender.

Ingredients you will need

Bell Pepper

Butter

Onion

Equipment you will use

Frying Pan

Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.

Ingredients you will need

Diced Green Chiles

Shredded Cheese

Tortilla

Whole Chicken

Onion

Roll

Equipment you will use

Baking Pan

Bake at 350 for 10 minutes.

Equipment you will use

Oven

Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly.

Ingredients you will need

Chicken Broth

Butter

All Purpose Flour

Milk

Equipment you will use

Whisk

Sauce Pan

Remove from heat, and stir in remaining 2 cans green chiles.

Ingredients you will need

Green Chili Pepper

Remove enchiladas from oven.

Equipment you will use

Oven

Pour green chile mixture over enchiladas.

Ingredients you will need

Green Chili Pepper

Sprinkle with remaining 1 cup cheese.

Ingredients you will need

Cheese

Bake at 350 for 20 to 25 minutes or until bubbly.

Equipment you will use

Oven

Serve with desired toppings.

Equipment

Ingredients

Servings:

5Tbsps

butter, divided 177milliliters

chicken broth 1leave

Toppings: fresh cilantro chopped tomato, shredded lettuce 340grams

cups shredded colby-Jack cheese blend, divided 473milliliters

chopped cooked chicken 2Tbsps

all-purpose flour 88-inchs

(8-inch) soft taco-size flour tortillas 340grams

diced green chiles, divided 118milliliters

milk 1medium

onion, chopped 1medium size

red bell pepper, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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.