Prepare to indulge in the most superb chicken enchiladas you’ll ever taste. These enchiladas are unparalleled in flavor and texture. The secret lies in my exceptional enchilada sauce, a recipe passed down from my mother that I’ve perfected over the years. The sauce boasts a velvety consistency, and when combined with the delectable American cheese, creates a dish that is simply flawless. While you may opt for a different cheese, I always default to American cheese for its unmatched harmony with the sauce. Chicken enchiladas, when paired with Mexican rice and refried beans, embody a time-honored tradition. I implore you to give this recipe a chance.❤️
Ingredients for Enchilada Sauce:
- 1 pound Boneless, skinless chicken (3 thighs & 1 breast)
- 2 tablespoons melted butter
- 1 tablespoon vegetable oil
- 3 tablespoons All-Purpose Flour
- 1 1/2 tablespoons Chili Powder
- 2 teaspoons Paprika
- 1 teaspoon garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon Mexican oregano
- 3 cups Chicken broth
- 2 teaspoons Tomato paste
- 1 1/2 teaspoons Chicken Bouillon (adjust to taste)
- 1/2 teaspoon sugar
Use vegetable oil as required for frying tortillas. You’ll need 10-12 corn tortillas and about 3/4 pound of American cheese or as desired.
Sides:
- Mexican rice
- Refried Beans
- Pico de Gallo
Suggested Videos:
- CHEESE ENCHILADAS
- NO FUSS CUCUMBER AVOCADO TOMATO SALAD
- HOMEMADE CHILI POWDER
- HOMEMADE ENCHILADA SAUCE
- EASY STEAK FINGERS and HOMEMADE GRAVY
- EASY FRIED TACOS
- CORN TORTILLAS
- MEXICAN RICE
- BEST BAKED CHICKEN
- HOMEMADE STREET TACOS
Credit: YouTube/Rachel cooks with love ❤
