Ingredients with Measurements:
- 2 cups cooked shredded chicken
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped white onion
- 1/4 cup sour cream
- 1/4 cup chicken broth
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9x13 inch baking dish
- Whisk
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F (175°C).
2. In a skillet, heat vegetable oil over medium heat. Add flour and whisk until smooth. Cook for 1 minute.
3. Gradually whisk in milk, chicken broth, cumin, garlic powder, salt, and black pepper. Cook until mixture thickens, stirring constantly.
4. Remove from heat and stir in sour cream.
5. In a separate bowl, mix shredded chicken, cilantro, and onion.
6. Dip each tortilla in the mole blanco sauce and fill with the chicken mixture. Roll up and place seam side down in the baking dish.
7. Pour remaining mole blanco sauce over the enchiladas and sprinkle with shredded Monterey Jack cheese.
8. Bake for 20-25 minutes, until cheese is melted and bubbly.
9. Serve hot, garnished with additional cilantro and onion, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 423
- Fat: 23g
- Carbohydrates: 28g
- Protein: 26g
Substitutions for ingredients:
- Monterey Jack cheese can be substituted with any other type of cheese.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Instead of chicken, use cooked shredded beef or pork.
- Add diced green chilies or jalapeños for extra heat.
- Top with sliced avocado or diced tomatoes for added freshness.
Tips and tricks:
- To prevent tortillas from cracking, heat them up in the microwave or on a skillet before filling.
- Make the mole blanco sauce ahead of time and store in the refrigerator for up to 3 days.
- Use leftover rotisserie chicken for a quick and easy meal.
Storage instructions:
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place enchiladas in the microwave or oven until heated through.
Presentation ideas:
- Serve enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
- Garnish with chopped cilantro, diced onion, sliced avocado, or diced tomatoes.
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the mole blanco sauce is too thick, add more chicken broth or milk to thin it out.
- If the enchiladas are too dry, add more mole blanco sauce or a dollop of sour cream on top.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Mole blanco is a white sauce made with milk, flour, and chicken broth. It originated in the state of Oaxaca, Mexico.
Flavor profiles:
- Mole blanco sauce is creamy, savory, and slightly spicy. The chicken filling is seasoned with cilantro and onion, adding freshness and crunch.
Serving suggestions:
- Serve with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican