Friday, May 2 2014, 07:38 PM MDT
As Aired on May 2, 2014
Recipe Courtesy Chef Bryan Woolley
4 chicken breasts, thinly sliced
1large onion diced
Corn tortillas or flour tortillas
2 cups cheddar cheese
salt and pepper to taste
1.) Heat a large skillet and add enough oil to lightly coat the bottom of the pan.
2) Add the sliced chicken breasts and onions and saute for about 10 minutes.
3.) Remove the chicken from the pan and make the enchilada sauce in the pan (Recipe Below).
4.) Dip the corn tortilla in the enchilada sauce and set on your work surface.
5.) Place a large spoonful of chicken filling onto the prepared tortilla. Roll the tortilla up and place seam side down in a large baking dish.
6.)Pour the remaining enchilada sauce over the enchiladas and liberally sprinkle with grated cheddar cheese.
7.)Bake in a 400 degree oven for about 15 minutes or until the cheese has melted and is bubbling.
8.) Serve and Enjoy!
1/4 cup vegetable oil
1/4 cup flour
1/4 cup Chile Powder
1 tsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
2 tsp salt
1/2 tsp sugar
3 cups chicken stock
1.) In a large saute pan heat the oil. When the oil is hot, reduce the stove temperature and add the flour. Continue mixing with a whisk until the the flour and oil mixture begins to for bubbles.
2.) Add the chile powder and whisk to fully incorporate stir in the cumin, garlic powder, onion powder, salt and sugar..
3.) Slowly add the chicken stock and whisk to incorporate. Turn the stove heat up and bring the mixture to a boil. Continue cooking for a few minutes.
4.) Cook the sauce for an additional 3 minutes. Enjoy!