Enchiladas with guest chef, Colleen Hatton

ciKitchen
Chicken Enchiladas with Dish Passionate Cuisine

Guest chef, Colleen Hatton, is back with a homemade enchilada recipe!

Chicken Enchiladas:

Enchilada Sauce

3 T Canola Oil

1/4 C Four

1/3 C Tomato Paste

2T Chili Powder

2 T Cumin

2 T Garlic Powder

1 T Onion Powder

Salt and Pepper to Taste

3 C Chicken or Vegetable Stock

Directions:

Heat oil in a medium saucepan at medium heat.  Add the flour and stir continuously for 1 minute until brown and bubbly.  Once bubbling, add the tomato paste and spices and cook for 1 additional minute and then add the chicken stock.  Cook until desired consistency is reached.  

Chicken Enchiladas

2 C Enchilada Sauce

2 C Black Beans

3/4 C Corn, if using frozen make sure it is thawed

1 1/2 C Shredded Chicken

2 t Cumin

3 C Shredded Mexican Cheese

8 Tortillas

Sour Cream and Cilantro

Heat Oven to 375 Degrees

Mix Black Beans, Corn, Cumin and 2 Cups of Shredded Cheese in a medium mixing bowl.  

Place a small layer of enchilada sauce on the bottom of a 9×13 Pan

Lay out each tortilla on a cutting board and fill with 1/2 cup of filling.  Roll each enchilada and place in your baking dish seam side down.  Cover with remaining enchilada sauce and sprinkle with remaining cheese.  

Bake in the over for 20 Minutes and top with sour cream and cilantro as desired.

Learn more about the catering options at Dish Passionate Cuisine by liking them on Facebook or by visiting their new website.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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