- 4
Ingredients
- FOR THE ENCHILADAS:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1/2 a green bell pepper, finely chopped
- 1/2 onion, finely chopped
- 2 Tbsp olive oil
- 1 tsp garlic powder
- salt and pepper to taste
- 2 cups chili gravy (recipe follows)
- 4 flour tortillas (I had enough filling for 5-6 tortillas)
- 1 cup shredded cheddar cheese
- FOR THE CHILI GRAVY:
- 1/4 cup lard (she used vegetable oil and so did I)
- 1/4 cup flour
- 1/2 tsp black pepper
- 1 tsp salt
- 1-1/2 tsp powdered garlic
- 2 tsp ground cumin
- 1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
- 2 T chili powder
- 2 cups chicken broth (or water)
Preparation
Step 1
Preheat oven to 350. Heat olive oil in a skillet over medium heat.
Add onion and peppers and cook for about 5 min. Add shredded chicken and stir. Add salt, pepper, and garlic powder. Remove from pan and set aside. Using the same pan, make the chili gravy as follows.
Chili Gravy
Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes.
Once the chili gravy is done, add 1/2 a cup to the chicken mixture and stir. Spoon the chicken mixture into the flour tortilla shells and roll up. Spread another half cup of the sauce in the bottom of a baking dish and place the rolled tortillas in the dish. Top with the remaining cup of sauce and shredded cheese. Cover with foil and bake for 20-25 min. (I baked for 15 minutes minus the cheese, then added the cheese and cooked for 5 minutes more – just to melt the cheese)
Prep time: 12-15 minutes
Cook time: 20-25 minutes
Serves: 3 to 6 (depending on appetites)