Chicken Enchiladas


I love Mexican food. I always enjoy a good meal at a Mexican restaurant here in Athens. Nevertheless, I do not want my Mexican to be very spicy. My stomach cannot bear the heat. So, I like my meal spicy but not hot. This means that I do not use any jalapenos in my cooking and I try to include spices that add to its tastiness and not to its hotness. I saw this recipe in Pioneer Woman’s site and I really liked the way she made the enchiladas. I basically used her procedure, but I completely changed the ingredients, so as to feet my family’s taste. I loved the outcome, so I decided to blog about it. If you want it spicier, by all means do add jalapenos and cayenne pepper to the sauces. Also you can use a spicier sauce to the chicken and the tortillas. I served it with canned refried beans (next time I will try to make my own) and lettuce and tomato salad. We really enjoyed it a lot. This is a keeper. If you want Ree’s recipe you can find it here.

Chicken Enchiladas

Ingredients
For the chicken
4 tbsp olive oil
700gr. 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
230gr. mild Taco Sauce
230gr. tomato puree
1 tsp mild fajitas mix

For the sauce
2 tbsp margarine
2 tbsp all purpose flour
2 cups chicken broth
200gr Fajita sauce
200gr. tomato puree

For the Assembly
20 kalamata olives, pitted and chopped
400gr. cheddar or Monterey Jack cheese
8 tortillas

Instructions
For the chicken

In a pot place the chicken breasts. Add water to cover them and 1 tsp of salt. Boil until they are done. Discard the water and shred the chicken.
In a skillet put the olive oil in medium-high heat. Add the onion and peppers and sauté for 5 minutes. Add the wine and water and sauté until the liquids are absorbed. Add the chicken and sauté for a minute. Add the Taco sauce, tomato puree and the tsp of Fajita Mix. Let cook in low heat for 10 minutes and remove from fire.
For the sauce
In a pot or skillet put the margarine in medium heat. Add the flour and whisk to incorporate. Let it cook for couple of minutes and then throw the Fajita sauce and tomato puree. Add the chicken broth and let cook for 5 minutes or until it thickens a little bit. Remove from fire.
Tortillas
In a skillet put 1 tsp of margarine in medium heat. Put the tortillas one by one to the skillet. Let them cook for 30 seconds and then flip them on the other side. Again let cook for 30 seconds and remove them.
Assembly
Take a large Pyrex. Butter it generously. In a plate take a tortilla. Add 2 spoonfuls of chicken mix. On top put some cheese and some kalamata olives. Wrap the tortilla and place it in the Pyrex. Follow the same procedure for all tortillas. On top throw the sauce and the remaining cheese. Bake in a preheated oven at 175°C for 20 to 30 minutes or until the cheese is melted and golden.

20 Responses to Chicken Enchiladas

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  1. Nirmala says:

    I love enchiladas. Comfort food!

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  3. alwayswinner786 says:

    Hi,
    Nice meeting you. Love your blog and you share some excellent recipes!

    I too love Mexican food and your chicken enchiladas look awesome!
    Keep in touch,it's always feel great to meet new foodie friend!

  4. 3
  5. Julie M. says:

    Yummy! I'm a huge fan of enchiladas and yours look perfect! I will definitely be bookmarking them to try out. Have a great weekend!

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  7. Joanne says:

    I LLLLOOOOVEEE refried beans. And enchiladas. And spice. Both the hot kind and the tasty kind. These look awesome!

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  9. Pam says:

    It looks great! I will have to try your recipe as we love enchiladas here!

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  11. Julie @ Get Healthy Cheap says:

    Oh my! Those look wonderful! I've only made a simple enchilada from leftovers and never thought it would be that easy to make the chicken actually for the dish. YUM!

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  13. Mother Rimmy says:

    This was a favorite in our family as my kids were growing up. I haven't made them in years. Brings back happy memories. :)

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  15. Simply Life says:

    yum! what a perfect meal!

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  17. kiki says:

    Ούτε εγώ αντέχω τα πάρα πολύ καυτερά, παρόλο που μου αρέσουν. Αν είναι πιο λάιτ, είναι καλά!

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  19. Velva says:

    Love, love chicken enchiladas ( I like adding the heat with jalapenos). This is a wonderful family dish, that is very comforting and satisfying.

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  21. laurie says:

    This looks like a "must try" for my family…yum!

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  23. MaryMoh says:

    I love Mexican food. These just look soooo delicious. I want to cook, too.

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  25. Kristen says:

    First of all, I am going to make a really stupid comment: I had to laugh at the idea of a Mexican restaurant in Greece. But that was just too narrow minded of me. Your enchiladas look wonderful. The more cheese the better in my book!!

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  27. SavoringTime in the Kitchen says:

    I love Mexican food too and especially fajitas and enchiladas! Your recipe sounds muy bueno!

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  29. Reeni says:

    I too love Mexican food – and your enchiladas! How delicious they look! And I like how you set up your pictures.

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  31. Dishesdone says:

    Think I'm going to have to copy this one, too, we love enchilada's! Looks great!

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  33. Faith says:

    I'm the same way, I like a lot of spice but a little heat. I've haven't made enchiladas in so long — I miss them! I would love to try your recipe!

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  35. Design Wine and Dine says:

    I love Mexican food too! That dish of food looks unbelievable! The beans and salad make nice sides. Enchiladas are such a crowd pleaser!

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  37. Pierce says:

    I really like how you collaged the photos…love the step by step. Mexican food is a big fav in our house – great post!!

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  39. Sage says:

    Looks divine! my kind of food. The photo of the red sauce is special; I think I can see a heart forming in that saucepan.

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