Chicken Enchiladas
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Mexican
Ingredients/ Συστατικά
For the Chicken
  • 4 tbsp olive oil
  • 700 gr. / 25 chicken breasts
  • 1 tsp salt
  • 1 onion, chopped
  • 4 small green bell peppers or 1 large, sliced
  • ¼ cup sweet white wine, I used Muscat de Patras, any sweet wine is fine
  • ¼ cup water
  • 230 gr. / 8 oz. mild Taco Sauce
  • 230 gr. / 9 oz. tomato puree
  • 1 tsp mild fajitas mix
For the Sauce
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 2 cups chicken broth
  • 200 gr. / 7 oz. Fajita sauce
  • 200 gr. / 7 oz. tomato puree
For the Assembly
  • 20 kalamata olives, pitted and chopped
  • 400 gr. / 14 oz. cheddar or Monterey Jack cheese
  • 8 tortillas
Instructions/ Εκτέλεση
For the Chicken
  1. In a pot place the chicken breasts.
  2. Add water to cover them and 1 tsp of salt. Boil until they are done.
  3. Discard the water and shred the chicken.
  4. In a skillet put the olive oil in medium-high heat.
  5. Add the onion and peppers and sauté for 5 minutes.
  6. Add the wine and water and sauté until the liquids are absorbed.
  7. Add the chicken and sauté for a minute.
  8. Add the Taco sauce, tomato puree and the tsp of Fajita Mix.
  9. Let cook in low heat for 10 minutes and remove from fire.
For the Sauce
  1. In a pot or skillet put the butter in medium heat.
  2. Add the flour and whisk to incorporate.
  3. Let it cook for couple of minutes and then throw the Fajita sauce and tomato puree.
  4. Add the chicken broth and let cook for 5 minutes or until it thickens a little bit.
  5. Remove from fire.
For the Tortillas
  1. In a skillet put 1 tsp of butter in medium heat. Put the tortillas one by one to the skillet.
  2. Let them cook for 30 seconds and then flip them on the other side.
  3. Again let cook for 30 seconds and remove them.
Assembly
  1. Take a large Pyrex.
  2. Butter it generously.
  3. In a plate take a tortilla.
  4. Add 2 spoonfuls of chicken mix.
  5. On top put some cheese and some kalamata olives.
  6. Wrap the tortilla and place it in the Pyrex.
  7. Follow the same procedure for all tortillas.
  8. On top throw the sauce and the remaining cheese.
  9. Bake in a preheated oven at 175°C / 350° F for 20 to 30 minutes or until the cheese is melted and golden.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/chicken-enchiladas/