Traditional take on the classic Mexican dish with chicken, cheese, and fiery salsa!
|3 tbsp||(45 mL) Butter|
|3 tbsp||(45 mL) Flour|
|1 1/2 cups||(375 mL) Milk|
|1 1/2 cups||(375 mL) Grated Tex Mex cheese blend|
|1/4 tsp||(1 mL) Cayenne pepper|
|Salt and pepper|
|1 tbsp||(15 mL) Olive oil|
|1||Small red onion, chopped|
|2||Cloves of garlic, minced|
|1||Green chili, minced|
|1 Pkg||(8 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs, chopped into 1/2 inch (1 cm|
|1 Pkg||(35g) Taco seasoning mix|
|1/3 cup||(80 mL) Water|
|10||Dempster’s® Original Small Tortillas|
|1 1/2 cups||(375 mL) Salsa, warmed|
MELT butter in a medium sauce pot over medium heat, add flour and cook stirring for 2-3 minutes. Add milk and cheese, cook stirring constantly for 5-7 minutes or until cheese has melted and sauce has thickened. Set aside and keep warm.
PREHEAT oven to 425°F (220°C).
HEAT oil in a large pan over medium-high heat. Add onion, garlic and green chili, cook for 2-3 minutes. Add chopped chicken and cook for 7-10 minutes or until chicken is golden brown and has reached an internal temperature of 165°F (74°C).
STIR in tomatoes and cook for 1 minute, add taco seasoning and cook for 1 more minute. Add water and simmer until half the liquid is absorbed, about 10 minutes. Remove from heat and let cool slightly.
DIVIDE chicken mixture evenly between the center of each tortilla, roll up each tortilla and place on a baking sheet. Bake in preheated oven for 10-15 minutes or until tortillas are golden brown.
DRIZZLE enchiladas with cheese sauce and warmed salsa, serve with sour cream.
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