Enchiladas Ole

Name: Enchiladas Ole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 454 grams crushed tomatoes; 473 milliliters canned chicken broth, divided; 59 milliliters chili powder; 946 milliliters shredded, cooked chicken breast; 12 6-inchs (6-inch) corn tortillas; 2 Tbsps cornstarch; 227 grams carton sour cream; 2 cloves garlic; 2 cloves garlic, minced; 118 milliliters chopped green onions; 1 jalapeno pepper, seeded and chopped; 170 grams 1/2 cups shredded Monterey Jack cheese; 355 milliliters coarsely chopped onion, divided; 1 teaspoon dried whole oregano; 0 teaspoons freshly ground pepper; 0 teaspoons salt; 887 milliliters vegetable oil, divided; 237 milliliters whipping cream

Enchiladas Ole might be just the main course you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 29g of fat, and a total of 402 calories. This recipe serves 12. It is a reasonably priced recipe for fans of Mexican food. A mixture of green onions, pepper, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet.

Instructions

Position blade in food processor, and add 1/2 cup onion and next 3 ingredients; process.

Ingredients you will need

Onion

Equipment you will use

Food Processor

Saute chili powder and oregano in 2 tablespoons oil in a skillet 3 minutes.

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Chili Powder

Oregano

Cooking Oil

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Frying Pan

Add tomato mixture; simmer 5 minutes.

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Tomato

Combine cornstarch and 2 tablespoons broth.

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Corn Starch

Broth

Add remaining broth and cream to tomato mixture; cook 2 minutes.

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Tomato

Broth

Cream

Add cornstarch mixture; cook until thickened. Stir in salt and pepper.

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Salt And Pepper

Corn Starch

Saute remaining 1 cup onion and minced garlic in 2 tablespoons hot oil in a skillet over medium-high heat until tender.

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Minced Garlic

Onion

Cooking Oil

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Frying Pan

Add chicken; cook until lightly browned. Stir in 1 cup tomato mixture.

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Whole Chicken

Tomato

Pour 3 1/2 cups oil into a skillet. Fry tortillas, one at a time, over medium-high heat 8 seconds on each side.

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Tortilla

Cooking Oil

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Frying Pan

Drain on paper towels.

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Paper Towels

Brush one side with tomato mixture. Spoon about 1/4 cup chicken mixture down center.

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Whole Chicken

Tomato

Roll tortilla; place, seam side down, in a greased 13- x 9- x 2-inch baking dish. Repeat with remaining tortillas.

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Tortilla

Roll

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Baking Pan

Pour remaining tomato mixture over tortillas; sprinkle with cheese.

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Tortilla

Cheese

Tomato

Bake, uncovered, at 375 for 15 minutes. Top with sour cream and green onions.

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Green Onions

Sour Cream

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Oven

Equipment

Ingredients

Servings:

454grams

crushed tomatoes 473milliliters

canned chicken broth, divided 59milliliters

chili powder 946milliliters

shredded, cooked chicken breast 126-inchs

(6-inch) corn tortillas 2Tbsps

cornstarch 227grams

carton sour cream 2cloves

garlic 2cloves

garlic, minced 118milliliters

chopped green onions 1

jalapeno pepper, seeded and chopped 170grams

1/2 cups shredded Monterey Jack cheese 355milliliters

coarsely chopped onion, divided 1teaspoon

dried whole oregano 0teaspoons

freshly ground pepper 0teaspoons

salt 887milliliters

vegetable oil, divided 237milliliters

whipping cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing 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. You could try Jimmy John's Vin De Sandwich Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.