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Sinful Enchiladas

ChickenStove-TopOven

Time: 1 hour 35 minutes

Yield: 8 servings

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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!

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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.

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