Chicken Enchiladas From Bon Appetit Recipe

Name: Chicken Enchiladas From Bon Appetit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breast halves, skinned and boned; 3 garlic cloves, minced; 3/4 teaspoon cayenne pepper; 12 ounces Mexican beer; 5 tablespoons all-purpose flour (Sauce); 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon fresh ground white pepper; 1/4 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 5 tablespoons butter; 1 cup milk; 1 cup whipping cream; 2 eggs, beaten to blend; 1 1/2 cups pitted black olives, sliced (Filling); 1 (7 ounce) can diced green chilies; 6 ounces monterey jack cheese, cubed; 6 medium green onions, sliced; 6 (5 1/2 inch) corn tortillas; sour cream; salsa

Servings: persons

6 chicken breast halves, skinned and boned
3 garlic cloves, minced
3/4 teaspoon cayenne pepper
12 ounces Mexican beer
5 tablespoons all-purpose flour (Sauce)
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
5 tablespoons butter
1 cup milk
1 cup whipping cream
2 eggs, beaten to blend
1 1/2 cups pitted black olives, sliced (Filling)
1 (7 ounce) can diced green chilies
6 ounces monterey jack cheese, cubed
6 medium green onions, sliced
6 (5 1/2 inch) corn tortillas
sour cream
salsa

1
For chicken: Arrange chicken in single layer in baking dish. Sprinkle with garlic and cayenne. Pour beer over. Marinate at room temperature 2 hours, turning once.
2
Pour marinade into heavy large skillet and bring to a simmer. Add chicken, cover and cook until tender, about 10 minutes. Drain chicken and cool slightly; cube or shred.
3
For sauce: Mix flour, cumin, salt, pepper, coriander and cayenne. Melt butter in heavy large saucepan over medium-low heat. Whisk in flour mixture and stir 3 minutes. Gradually whisk in milk and cream and stir until sauce thickens, about 10 minutes. Blend 1 cup sauce into eggs. Whisk mixture back into sauce and cook for 1 minute, do not boil. Adjust seasoning.
4
For Filling: Combine chicken, olives, chilies, cheeses and onion in large bowl.
5
To assemble: Preheat oven to 350 degrees. Heat tortillas in nonstick skillet until soft and hot. Spread 1/2 cup sauce in bottom of 5-6 cup round, deep baking dish (souffle dish works well). Top with tortilla. Spread with about 2 tablespoons sauce. Cover evenly with layer of filling. Top with tortilla. Repeat layering with remaining ingredients. Pour any remaining sauce over top. Bake until heated through, about 30 minutes. Cool 5 minutes. Cut into wedges to serve. Pass bowls of sour cream and salsa separately.

1220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 6 chicken breast halves, skinned and boned, 3 garlic cloves, minced, 3/4 teaspoon cayenne pepper, 12 ounces Mexican beer, and more.

Yes, Chicken Enchiladas From Bon Appetit falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas From Bon Appetit

How did you like this recipe?

Frequently Asked Questions