Posted by HowSweetEats in Step-by-Step Recipes
Enchiladas are a special food in our house. They are, as I like to refer to them, my weapon. They were the first meal I ever made for my husband and THE meal I make when I … well, quite frankly, when I want something. That something could really be anything, like the replacement of the high light bulb I can’t reach, which I’ve incessantly nagged about or the purse I “accidentally” purchased and let him “accidentally” see. Either way, they are one of my husband’s favorite meals and something I make probably twice a month.
The thing is, they are pretty decadent. We like lots of sodium-laced sauce, tons (no really—tons) of cheese inside and out, and really huge puffy flour or soft corn tortillas. And let’s not forget what goes on top: sour cream, more cheese, and obviously guacamole. Hello lover.
So enter Laurie’s recipe for Lightened Up Chicken Enchiladas. Oh my goodness, I was so excited I almost died. But then I was even more excited after I made them and we seriously loved on the entire pan. These are super delicious, so let’s get started!
You need some cooked and shredded chicken, low-sodium chicken stock, flour, a sweet onion, a few garlic cloves, olive oil, whole wheat tortillas, cumin, chipotle peppers in adobo, a red pepper and of course, cheese.
First up, dice your peppers and onions and add them to a skillet with some olive oil. After sautéing until soft, add in your garlic and cook for a few seconds until fragrant.
Stir in the flour, chopped peppers and cumin.
Then add your chicken stock and water, whisking well.
Cook for a few minutes until bubbly and thickened, and boom, you have your sauce! See how simple? Taste and season with salt and pepper if desired.
With your shredded chicken in a large bowl, add some of the sauce and mix it up.
Add a bit more sauce to the bottom of a greased baking dish to make the first layer of deliciousness.
Then start filling your enchis. First up, add a few spoonfuls of the chicken mixture to the tortilla.
Roll it up tightly, placing it in the dish. Repeat with the rest until they are all crammed together and ready to go.
Add the rest of the sauce on top. I gently spread it with a spoon to cover every inch before baking.
Then add some cheese—just a bit—to cover the dish. Bake for a few minutes just until the enchiladas are warmed through and the cheese is melty. Oh melty cheese.
Admire your beautiful work!
Serve your enchiladas and cover them with sour cream (or, as we like, plain Greek yogurt), guacamole, chives, salsa and chopped cilantro.
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