One of my favourite parts of being on a vacation is trying new food. There are so many great restaurants out there! While we were in Las Vegas last week we ordered some delicious takeout from a Mexican restaurant called El Segundo Sol. It’s located in the Fashion Show Mall – be sure to stop by there if you’re in the area! Our meals were so good that I decided to try to recreate one of them at home. I often order enchiladas in restaurants but I had not yet attempted to make them at home. In all honesty, it seemed way too difficult!
I didn’t have a clue where to start when making a enchiladas so I started with a little bit of research on the General Mills Life Made Delicious site. I found a recipe for Chicken Enchiladas that sounded pretty close to what I ordered at the restaurant. It was surprisingly easy to make and everyone loved it! This goes on my “Must Make Again” recipe list for sure!
Creamy Chicken Enchiladas:
- 1 tbsp olive oil
- ½ cup chopped onion
- 2 tsp finely chopped garlic
- 2 cups reduced-sodium chicken broth
- 3 tbsp all-purpose flour
- ⅛ tsp pepper
- ½ cup sour cream
- 2 cups shredded cooked chicken breast
- 1 cup shredded Mexican cheese blend
- 1 pkg (8 large) Old El Paso Smart Fiesta Tortillas
- ¾ cup chopped tomato
- ¼ cup sliced green onions
- 1 cup black beans, rinsed & drained
- Old El Paso Thick N' Chunky Salsa
- Heat oven to 350ºF. Spray 13x9-inch glass baking dish with nonstick cooking spray.
- In large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender.
- In medium bowl, stir broth, flour, pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly.
- Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat.
- Stir in sour cream until well blended.
- In another medium bowl, mix chicken, ½ cup of the cheese and ½ of the cream sauce.
- Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened.
- Spoon about ⅓ cup chicken mixture down centre of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
- Top enchiladas with remaining sauce. Cover with foil.
- Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover and sprinkle with remaining ½ cup cheese.
- Let stand 5 minutes before serving.
- Top with tomato, green onions and black beans. Serve with salsa & rice.
What Mexican meal have you ordered at a restaurant but haven’t tried to make at home?
Disclosure: I receive special perks as a part of my affiliation with the Old El Paso Brand Ambassador program with Mom Central Canada. The opinions in this blog are my own.