About
We have a confession; we might just need a little forgiveness for just how good this tastes! With Sinful Enchiladas, you will have to put your diet on hold and just indulge! Warm tortillas stuffed with a perfectly seasoned chicken filling plus a to-die-for poblano sauce, then topped with more of that fabulous sauce, all baked until golden and crispy... this is the ultimate non-dieting high. Go with the flow and enjoy these Sinful Enchiladas. Being bad never tasted so good!
Ingredients
- For the filling:
- butter, to taste, for greasing the baking pan
- 3 cups chicken, cooked and shredded
- 1 (4-ounce) can green chiles, divided
- 1 cup corn, fresh or frozen
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 tablespoons fresh cilantro, chopped
- 2 scallions, sliced
- 1 tablespoon lime zest
- salt, to taste
- black pepper, to taste
- For the sauce:
- 2 tablespoons olive oil
- 1 shallot, chopped
- 2 tablespoons flour
- 1 1/4 cups chicken broth
- 3/4 cup sour cream
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the enchiladas:
- 8 (8-inch) flour tortillas
- 2 1/2 cups queso fresco
- scallions, to taste, sliced, for topping
- cilantro, to taste, chopped, for topping
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch pan with the butter.
Step 3 -In a large bowl, add the chicken, 1/2 of the green chiles, the corn, the cumin, 1 teaspoon of the coriander, 2 tablespoons of the cilantro, 2 of the sliced scallions, the lime zest, the salt, and the pepper, and mix to combine.
Step 4 -In a medium pot over medium heat, heat the olive oil.
Step 5 -Add the shallot to the hot oil and sauté until golden and fragrant, about 3-4 minutes.
Step 6 -Reduce the heat to medium-low.
Step 7 -Add the flour to the cooked shallot and cook, while stirring, until toasted, about 2 minutes.
Step 8 -Gradually add the broth and cook, while whisking, until all of the broth is added and incorporated.
Step 9 -Bring the sauce mixture to a simmer and allow the sauce to thicken.
Step 10 -Turn off the heat and let the sauce cool, about 5 minutes.
Step 11 -Add the sour cream to the sauce mixture and whisk until smooth.
Step 12 -Add the remaining green chiles, the remaining coriander, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper to the sauce mixture and stir to combine.
Step 13 -Wrap the tortillas in aluminum foil and place them in the oven until pliable and warmed through, about 10-15 minutes.
Step 14 -To the center of each tortilla, add 3 tablespoons of the queso fresco, 2 tablespoons of the sauce, and 1/2 cup of the chicken filling.
Step 15 -Roll up each tortilla and lay them side-by-side, seam-side down, in the bottom of the prepared pan.
Step 16 -Pour the remaining sauce on top of the enchiladas, then top with the remaining queso fresco.
Step 17 -Bake, uncovered, until golden and the edges are crispy, about 20-25 minutes.
Step 18 -Transfer the enchiladas from the oven and allow them to cool, about 5 minutes.
Step 19 -Serve the enchiladas topped with the remaining scallions and the remaining cilantro.
