Saturday, 16 March 2013

Chicken Enchiladas with Cheesy Jalapeno Cream Sauce ..

So I had chicken leftover from a dawat.. and was in the mood for something cheesy :) So this is what became of it.. 

I made the tortillas first - you can buy ready made, but nothing beats home made :) 

For the tortillas:
1 kilo flour
2 tsp baking powder
50 grms butter, melted
1/2 tsp salt
milk to knead

Add all ingredients to the flour and knead a soft dough with milk .. Set aside, covered.

This amount should make around 12 tortillas.
Roll out thin and cook in a pan or on the tawa
Keep covered - best would be to store the made tortillas in a hotpot or something that keeps them moist and does not let them dry out..

For the chicken sauce
2 tblsp butter
2 tblsp flour
1/2 tsp or to taste salt
1 level tsp black pepper
1/4 tsp white pepper
100 ml cream
100 gms shredded cheese
500 ml milk
4 jalapeno peppers
1 spring onion, green parts only chopped

Heat the butter in a pan and add flour.
Make a roux by stirring and while stirring, pour in the milk in a thin stream to get a sauce.. keep heat low and keep stirring so no clumps form
Add the chopped spring onion and stir
Add the cream and all other ingredients and keep stirring
When the sauce starts thickening a bit, remove from hear

For the chicken
2 cups chicken
2 tblsp olive oil
2 cloves garlic, pressed or crushed
1 spring onion, green parts only, chopped
Salt and pepper as needed

Heat the olive oil
Add shredded or cubed chicken to it - if its not cooked, u'd need to cook it well... this was pre-roasted so I just tossed ..
Add garlic and salt and pepper as needed. There is no desi masala in here... but of course, its a personal preference, so you can your red chilies and whatnot if you must.. but I'd suggest you give it a try as is..
Add the spring onion... toss
Saute the chicken in this and toss and turn to coat well
Remove from heat
Add 1/4 of the sauce to the chicken and mix well to coate

1/2 cup of milk
The sauce
100 grms shredded cheese

Mix the milk in the sauce so it thins out a bit
Lay the tortilla on a flat plate
Set around 2 to 3 tblsp of the chicken mix down the middle - how much you put is your personal preference..
Roll up carefully and put the roll, seam side down, in a baking tray
Fill up the tray
Spread the remaining sauce over the enchiladas and sprinkle with cheese
Bake in preheated oven, under the grill, to get some colour and get the sauce to bubble..

Enjoy :)

1 comment:

  1. Yummyy I love food and your blog is yummy:)


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