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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 4 |
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I clipped this from The Milwaukee Journal about 10 years ago. A Mexican-American woman devised it to re-create the taste of her mother's chicken enchiladas. It's a little time-consuming, but the flavor is well-worth it Ingredients:
2 tablespoons vegetable oil or 2 tablespoons olive oil |
1/4-1/2 onion, chopped |
1 minced garlic clove |
2 tablespoons flour |
1/4 teaspoon ground cumin |
1/4 teaspoon pepper |
1 1/2 cups chicken broth, either canned or 1 1/2 cups reserved from boiling chicken |
2 (4 ounce) cans of chopped green chilies |
1/4 teaspoon dried oregano |
1/2 teaspoon salt |
12 corn tortillas, quartered |
1 (16 ounce) can refried beans |
2 -3 boneless chicken breast halves, cooked and shredded |
8 -10 ounces shredded cheddar cheese |
sour cream (your pleasure) or tomatoes (your pleasure) or salsa (your pleasure) |
Directions:
1. Heat oil in a medium saucepan over medium heat.
2. Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
3. Check halfway through to make sure onion and garlic are not browning.
4. Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
5. As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
6. Add chilies, oregano, and salt.
7. Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
8. Using an 8x8 square dish coated with non-stick vegetable spray, make layers of quartered tortillas, refried beans, chicken, sauce, and cheese to a depth of 1/2 inch per layer.
9. Repeat 3 times, ending with cheese.
10. Tightly cover pan with foil and bake at 375°F for 45 minutes.
11. Garnish with sour cream.
12. Note: Recipe may be doubled-if so, use a 9x13-inch pan.
13. You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.
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