Saturday, March 11, 2017

Chili-free Chicken Gravy Enchiladas Recipe


My family loves green chili chicken enchiladas, however, I am sensitive to peppers so I had to come up with an alternative sauce, or I wasn't able to eat them very often.  Then I got the idea to use chicken gravy to bake my enchiladas in.  I made a gravy with my homemade chicken broth for the enchilada sauce and it worked out beautifully!  The enchiladas are flavorful and moist and delicious.  Also, you can make these enchiladas ahead of time and keep them in the fridge until before you bake them, which is a huge plus.

Chili-free Chicken Gravy Enchiladas Recipe

6 fajita size flour tortillas
2 cups shredded or chopped cooked chicken
Shredded "Mexican Blend" cheese
1 cup chicken broth (I use my Homemade Broth Recipe)
2 tbsp flour

Preheat oven to 400 degrees.  Spray an 11x7 baking pan with non-stick cooking spray.  Divide the cooked chicken into 6 portions.  Roll up the chicken and a handful of shredded cheese (however much you want) inside each tortilla and line them up in a row in the pan.

To make the enchilada sauce, whisk together 1 cup chicken broth with 2 slightly heaping tbsp of flour in a small sauce pan over High heat and whisk continuously until slightly thickened (about 5 minutes).  Remove from heat.  Pour the sauce over each enchilada, covering all of the tortilla surfaces evenly.  Top the enchiladas with a layer of shredded cheese and cover the baking pan with aluminum foil.

Bake the enchiladas for 30 minutes.  Serve them with toppings such as shredded or chopped lettuce, diced tomatoes, sliced black olives, avocado, cilantro, and sour cream.  Serves 2-3 people as a main course.

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