This chicken enhciladas recipe byRachel cooks with lovedefinitely deserves 5 stars!
The flavors are rich and phenomenal.
Its unlike any other versions I have tried before, so its worth the try.
Image by Rachel cooks with love via Youtube
Put the chicken, a small piece of onion, and salt.
verify the water covers the chicken.
Let it come to a boil.
Once boiling, lower the heat to medium-low, and let it cook.
Once done, remove from the pot and chop into very small pieces.
Step 2:
Make the enchilada sauce.
Add 2 tablespoons of melted butter, 1 tablespoon of vegetable oil, and 3 tablespoons of all-purpose flour.
Continuously whisk until the flour is cooked and golden brown.
Next, mix the chili powder and paprika and lower the heat.
Mix until well combined, then whisk in the garlic, onion powder, and ground cumin.
Step 3:
Add the chicken broth and continue whisking until smooth.
Step 4:
Whisk in the oregano, tomato paste, chicken bouillon, and sugar.
Once it bubbles on the edges, lower the temperature to the lowest setting.
Let it simmer for 2 to 3 minutes.
Step 5:
Add oil to a pan and place over medium heat.
Fry the tortilla until it bubbles.
Flip then cook the other side for a couple of seconds.
Place on a plate lined with paper towel.
see to it to pat down excess oil.
Repeat with the other tortillas.
Step 6:
Assemble the enchilada.
Add some enchilada sauce to the bottom of your casserole.
Get one of the tortillas and dip it into your enchilada sauce and bring it over to the dish.
Add some chicken, cheese, and onions to the tortilla and wrap it up.
Repeat with the remaining tortillas.
Step 7:
Put sauce on top and spread it evenly.
Top it with cheese and onions.
Step 8:
Serve with your favorite side dish.
