Chicken and Egg Enchiladas
Chicken and Egg Enchiladas
Cheese should melt into a velvety blanket forthis luscious enchilada dish. Choose a traditional Mexican-style cheese, suchas mild-tasting and quick-melting asadero (ah-sah-deh-row) available insupermarkets in areas that have a Hispanic clientele. Otherwise, use MontereyJack cheese, which melts evenly. To bring up the heat level, select MontereyJack cheese with crushed red pepper flakes.
Ingrediënten
- 2 tablespoons butter
- 1 small onion chopped
- 1 large celery stalk trimmed and chopped
- 1 tablespoon flour
- ½ cup milk or half-and-half
- 1 can 7 ounces diced mild chiles, undrained
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 hard-cooked eggs chopped
- 2 cups diced cooked chicken
- 4 flour tortillas each 9 inches in diameter
- 1 cup grated asadero or Monterey Jack cheese
- 1 tablespoon minced fresh cilantro
Instructies
- Preheat oven to 425 degrees.
- Melt the butter in a large skillet.
- Add the onion and celery and sauté over high heat 2 minutes.
- Stir in the flour and cook 1 minute to form a paste.
- Stir in the milk and cook 1 minute or until the mixture is thick.
- Stir in the chiles, ground cumin, salt, and pepper.
- Cook 30 seconds for the flavors to blend.
- Stir in the eggs and the chicken and heat through, about 1 minute.
- Butter a glass 9-inch square baking dish.
- Working with one flour tortilla at a time, spoon 1/4 of the chicken mixture down the center of the tortilla.
- Fold the sides of the tortilla tightly to the center to enclose the chicken filling.
- These tortillas are stuffed to capacity, so be careful placing each seam-side down in the baking dish.
- Repeat with the remaining chicken filling and tortillas.
- Mix the cheese and cilantro together with your fingers.
- Sprinkle the cheese mixture over the tortillas.
- Bake the enchiladas for 10 minutes or until the cheese melts.
- Remove the dish from the oven and let stand 1 minute.
