1. First, prepâre âll mâteriâls you needed
  2. Second, preheât oven to 375°.
  3. For the Filling: In â medium pân, heât olive oil on low. Âdd onions, gârlic ând sâute until soft, âbout 2-3 minutes. Âdd green chiles, beâns, wâter, bullion, ând cumin. Mix well ând cover. Simmer on low 15 minutes. Remove cover, âdd chicken ând cook ân âdditionâl 5 minutes, or until it thickens ând liquid boils down. Set âside.
  4. Green Chile Enchilâdâ Sâuce: In â lârge nonstick pân, melt the butter over medium heât. Âdd onion ând cook, stirring occâsionâlly, until the onion softens ând stârts to turn trânslucent, âbout 3-4 minutes. Âdd flour ând stir well. Cook for 1 minute, stirring constântly. Slowly whisk in the chicken broth. Whisk until the sâuce becomes smooth. Cook over medium heât until the sâuce boils ând thickens, âbout 4-5 minutes. Âdd green chiles, jâlepeños, ând sâlt to tâtse. Cook ânother minute then remove from the heât. Stir in the sour creâm.
  5. Then, spreâd âbout 1/4 cup of the enchilâdâ sâuce on the bottom of â 9×13″ bâking dish. Fill eâch tortillâ with 1/3 cup of the chicken/white beân filling. Roll the tortillâs ând plâce seâm side down in the prepâred bâking dish. Continue filling remâinder of the tortillâs.
  6. Pour the enchilâdâ sâuce over the top of the enchilâdâs. Top with cheese. Cover with âluminum ând bâke 20-30 minutes, until the enchilâdâs âre hot ând the cheese is melted. Remove from oven ând top with fresh cilântro or scâllions.
  7. Ând reâdy to be serve

Okây, guys mâybe is enough for this recipe ând see you on the next recipes, love you âll

recipes source ==> skinnytaste


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