Chicken Enchiladas with Homemade Flour Tortillas

These Enchiladas are sure to impress all of your family and friends.  Also, any leftovers are great for freezing and turning into a completely different meal!  (a leftover suggestion on step 4)

Step 1 Ingredients (go shopping)

Ingredients

 Tortillas
  2 c all purpose flour
  1 ½ tsp baking powder
  1 tsp salt
  2 tsp vegetable oil
  ¾ c slightly warmed milk
  ½ c all purpose flour for dusting surfaces

 Enchilada Filling
  1.5 lbs boneless, skinless chicken breast
  3 Tbs vegetable oil
  1.5 c shredded cheddar and jack cheeses
  1 red sweet pepper*
  1 green pepper*
  1 red onion
  2 canned green chilies (seeded and chopped)
1 can chipotle chilies (seeded) If you can’t find these in the store, just replace with another can of green chilies
  1 14oz can of enchilada sauce (hot or mild [I like to mix a can of each])
  Salt and pepper
  Taco or Mexican seasoning
  1 fresh Jalapeno (optional)

*If using smaller sweet peppers, I like to use as many different colors as possible. For example, using a yellow pepper in addition to the red and green peppers.

 Garnish
  Sour cream
  Chopped green onions
  Cilantro

 You will also need:
  13 x 9” pan
  A Large Sauté Pan
Medium sized shallow bowl
Cutting Board
2 medium sized mixing bowls

Comments

[the_burrito_master]

Yum! I love enchiladas, chicken are my fave, second to onion (yes an enchilada with just onion cheese and enchilada sauce.)

[scoochmaroo]

I always thought making tortillas took a lot more effort! Nonetheless, this looks like a lot of work. Great job!

[hawkeyegrl]

It's mostly waiting and doing other things in the mean time. The thickness of the homemade tortilla makes this pretty filling and the texture is great after dipping it in the sauce and baking it. It re-heats without drying out too!