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Chicken Enchiladas

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Chicken Enchiladas

Ingredients

  • 2 tablespoons 2 tablespoons dijon mustard (optional)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 4 boneless, skinless chicken breasts
  • olive oil
  • 1 red onion, sort of finely chopped
  • 1 pound zucchini (about 2 medium), quartered lengthwise and cut into 1⁄4-inch-thick slices
  • 2 cloves garlic, minced
  • one 15-ounce can black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 jalapeños, minced
  • 2 tablespoons all-purpose flour
  • one 15-ounce can vegetable or chicken stock or 2 cups homemade stock
  • 16 ounces (2 cups) sour cream
  • one 8-ounce can fire-roasted mild green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • cayenne pepper, to taste
  • sixteen 8-inch flour tortillas
  • 1 1⁄2 pounds monterey jack cheese, shredded
  • 1⁄2 cup fresh cilantro leaves, plus more for garnish
  • thinly sliced scallions
  • 2 limes, each cut into 6 wedges
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Published 2014-09-09 12:39:02 (2 years ago).

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