Homemade Enchiladas | Love Vivvv

Love Vivvv

Name: Homemade Enchiladas
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 5
Cuisine: Mexican
Ingredients: Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground; Morton & Bassett Spices Cumin, Organic, Ground; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; La Costeña Chipotles, Peppers in Adobo Sauce; Land O Lakes Butter, with Olive Oil & Sea Salt; Gold Medal All Purpose Flour with Resealable Bag; Kitchen Basics Chicken Bone Broth; Cilantro; Cebollitas Bunch; HATCH Diced Green Chili Mild; Hydroponic Tomato; Daisy Light Sour Cream; Chicken Breast Skewer; Green Bell Pepper; Alpha Mexicali Burrito Vegan Plant-based Meatless Vegetarian; SIGNATURE SELECTS Seasoning Mix, Chili; SIGNATURE SELECTS Tortillas, Flour, Burrito Style

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Homemade Enchiladas

Serves 545 mins prep60 mins cook

Homemade enchiladas🫑🌮🌶️

0 servings

What you need

tsp salt

tsp black pepper

Morton & Bassett Spices Cumin, Organic, Ground

tsp cumin

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

fl oz olive oil

La Costeña Chipotles, Peppers in Adobo Sauce

chipotle in adobo

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

cup chicken broth

bunch cilantro

onion

oz green chili

tomato

cup sour cream

chicken breast

green bell pepper

Alpha Mexicali Burrito Vegan Plant-based Meatless Vegetarian

cup shredded mexican cheese blend

oz chili seasoning mix

SIGNATURE SELECTS Tortillas, Flour, Burrito Style

flour tortilla

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Instructions

Chicken:

- In a large bowl, drizzle olive oil all over the chicken breasts and season with the spices. Cover with plastic wrap and let it marinate in the fridge for at least 30 minutes.

- In a large pan, cook the chicken breasts, chopped veggies, and chipotle peppers over medium heat until the chicken reaches an internal temperature of 165 F.

- Shred the chicken using 2 forks or your fingers, then set aside.

- Place the cooked veggies and chipotle peppers in a blender, and blend until it forms a puree. Set aside.

Enchilada Sauce:

- In a pan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux.

- Slowly add in chicken broth and whisk.

- Add in the diced green chilis, sour cream, and Monterey Jack cheese. Add in the spices listed above. Make sure to taste test!

- Whisk until it starts to thicken and add in the veggie puree. Remove from heat once combined.

To Assemble Enchiladas:

- Preheat the oven to 350 degrees. Spray a 9x13 inch dish with cooking spray.

- Grab a couple ladles of the enchilada sauce on spread it on the bottom of the pan.

- Grab a tortilla and lightly dip one side in the enchilada sauce.

- With the sauce side facing upwards, place some chicken and cheese in the middle, then roll it up. Place it in the pan and repeat.

- Pour the sauce on top of the tortillas and sprinkle with cheese.

- Bake for 25-30 minutes or until heated through and cheese is bubbly.

- Garnish with cilantro if desired.

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