Craving a taste of Mexico right in your own kitchen?
Look no further! In this blog post, we’re going to dive into the art of making mouthwatering chicken enchiladas, inspired by the culinary expertise of Chef Emma and Chef Adrien from the renowned restaurant, Sol of Mexico in Worcester Ma.
Get ready for a flavor-packed adventure as we explore the ingredients and step-by-step instructions to recreate these authentic delights in your home.
Sauce Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 cups chicken or vegetable broth
- Salt to taste
Ingredients For The Enchiladas
- 2 cups of shredded cooked chicken (you can also use beef, pork, or beans for a vegetarian option)
- 1 cup diced onions
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped fresh cilantro
- 12 corn tortillas
- Enchilada sauce (recipe above)
- Sour cream and sliced green onions for garnish
Steps To Prepare The Enchiladas
- In a saucepan, heat vegetable oil over medium heat.
- Stir in flour and chili powder until smooth.
- Add garlic powder, onion powder, oregano, and cumin.
- Gradually whisk in the broth, ensuring no lumps form.
- Simmer the sauce for 10-15 minutes until it thickens. Season with salt to taste.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling:
a. In a mixing bowl, combine shredded chicken, diced onions, half of the shredded cheese, and chopped cilantro.b. Add a ladle of enchilada sauce to the filling mixture and mix well.
Continue to stir for 1-2 minutes.
Putting It Together
- Warm the corn tortillas in a dry skillet for a few seconds on each side until pliable.
- Spoon the chicken filling onto each tortilla and roll it tightly.
- Place the rolled enchiladas seam side down in a greased baking dish.
- Pour the Enchilada Sauce: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered.
- Top with Cheese: Sprinkle the remaining shredded cheese over the sauced enchiladas.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: a. Remove the enchiladas from the oven and let them cool for a few minutes. b. Garnish with sour cream and sliced green onions before serving.
Closing Thoughts: Bringing the flavors of Sol of Mexico into your own kitchen is a delightful way to savor the essence of Mexican cuisine. These enchiladas, with their rich and flavorful filling, smothered in a homemade enchilada sauce, are a testament to the passion for good food. So, gather your ingredients, channel your inner chef, and embark on a culinary journey that will transport you straight to the heart of Mexico. ¡Buen provecho Worcester!