Wednesday, October 15, 2014

Chicken Enchiladas





 Nutritional Info:

For 8 oz Serving:

Calories
256
Total Fat
10.7g
Sat. Fat
3.7g
Cholest.
77.3mg
Sodium
639.4mg
Carb.
21.7g
Fiber
12.1g
Sugars
0.8g
Protein
29.9g

Ingredients:

Butter / Coconut Oil - 1/2 tsp
Garlic chopped - 2 cloves
Chipotle in adobo sauce - 2 tbsp for extra spicy / use 1 tbsp for mild 
Cumin pd - 1 tsp
Flour - 2 tbsp
Stock - 2 cups
Corn Tortillas - 10 nos
Rotisserie chicken Meat - 17 oz
Brown Sugar(optional) - 1 tsp
Lemon juice - 1/2 lemon
Mozzarella Provolone cheese shredded - 1/2 cup

Method:

1.In a saucepan add oil/butter ,once its hot ad chopped garlic and saute a min.
 2.Then add Chipotle in adobo sauce chopped and cumin pd and roast it a min,it will splatter so add cumin first roast it a min,then dilute water with adobo sauce to reduce splattering and add it and saute it a minl

 3.Now add flour and roast it a min for the raw smell to go,then use a whisk while adding stock little by little to reduce any lumps.Stir the entire stock to the smooth mixture and let it come to boil and thickens.Add salt as needed for seasoning.If you feel the sauce it extra spicy add a tsp of brown sugar but its optional.Switch off the flame and add a squeeze of lemon juice to blend the taste.
 4.Keep the shredded meat of chicken in a bowl and add 1/4 cup of the sauce to the chicken mixture and mix it well.

 5.Warm up corn tortillas in a kitchen towel.

 6.Place around 2 oz of shredded chicken in tortillas and wrap it and place in a 8 * 8 baking sheet in a row.Place all the wraps in order and pour the remaining sauce on top of the tortillas.

 7.Add shredded cheese on top and bake it in oven for 400 degree for 15 to 20 min or until you see top is bubbly and cheese is melted.




 Serve it on a plate with some MangoPeachSalsa on the side.




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