My friend Amanda recommended that I put my recipe for Chicken Enchiladas on my blog after I fed them to her and her husband Mike for dinner tonight. So, in case you're interested, here it is!
Kimberly's Chicken Enchiladas:
Filling:
1-1/2 lbs. chicken
2 1/2 tsp. chicken buillon (you can also use Caldo de Tomate, which you should be able to find at the grocery store)
2 tsp. garlic powder, split into one tsp. portions
3 oz. cream cheese (I also use Neufchatel cheese, which is usually a bit cheaper and has 1/3 of the fat. It tastes exactly the same to me, and I'm very picky about the flavor of "low-fat" options)
1/2-3/4 c. your favorite salsa (the exact amount depends on your preference)
15-18 corn tortillas, warmed
Sauce:
2 tbsp. veg. oil
2 tbsp. flour
2-2/12 tbsp. chili powder*
1/2 tsp. cumin
1 (15 oz.) can tomato sauce
1 c. water
1 tbsp. garlic powder*
*you can add more if you feel like it. I usually feel like it :)
Topping:
Any kind of cheese you'd like to throw on top of the enchiladas. The amount is a matter of preference. We also like to use some of the extra salsa, guacamole, sour cream and lettuce to put on top of the enchiladas as we're eating them.
Assembly:
Preheat oven to 350 degrees.
Bring aprox. 5-6 c. water to a boil in a medium saucepan. Add buillon and 1 tsp. of garlic powder. Cut the chicken into small pieces, about the size of your thumb or a bit smaller. Add chicken to the pot, boil until the chicken floats, remove it and place it in a medium-to-large mixing bowl. If you would prefer for the chicken to be more shredded, you can mash it until it looks like you want it to. When all of the chicken is in the bowl and has the desired consistency, add the remaining tsp of garlic powder, salsa, and cream cheese. Mix thoroughly, until there are no visible chunks of cream cheese. Set mixture aside.
Warm the corn tortillas by placing them in a pan over a medium-low heat (I warm mine on a 4), and wrap them in a towel to keep them warm (unless you have a tortilla warmer). The tortillas wrap much better if they're not brown or crispy. Keep in mind, you're not really cooking them, just warming them up so that they won't crack and break when you wrap them around the meat. I've omitted this step once before, and it was bad news. Take the extra time and warm the tortillas. For real.
Fork out a decent amount of chicken mixture into the tortilla (you kinda have to eyeball this part), roll it up and stick it into the pan fold-side down. Line them up in whatever pan you have available. This recipe makes enough to fill a 9x13 pan leaving 4-5 enchiladas left over in a separate pan. Try to use all available space in the pan so that the outlying areas don't get burned.
Now, for the sauce.
Heat the oil in a pan on a medium heat, add flour and chili powder, cook for one min. Add the remaining ingredients and stir. If you find the sauce too thick, too salty, or too tamato-y, add water, 1/4 c. at a time until it tastes how you'd like it to. You can also add more chili powder or garlic powder. I always do.
Pour the sauce over the enchiladas, cover with tin foil and bake for 25-30 minutes. During the last 5-7 minutes of cook time, throw the cheese on top and recover with tin foil (I've noticed that if I let the cheese cook on top the whole time, it burns and ruins everything).
That's it! Mine usually look about like this:
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