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Tex Mex Chicken Enchiladas

By Heather

Sample received from our affiliate.
Tex Mex Chicken Enchiladas

Originally posted on Mar 11, 2016.

I love Mexican food. If there’s ever anything on a menu with a mexican flare to it, I absolutely cannot order anything else. Who doesn’t enjoy the combination of salsa, sour cream and guacamole combined with spiced chicken beef and pork and topped with cheese? It doesn’t end there though. There are so many variations when it comes to mexican food, whether it’s tex mex or aztec.

Enchiladas are a popular dish and there are thousands of ways to make them, as I learned when I opened this ginormous recipe book Enchiladas: Aztec to Tex-Mex by Cappy Lawton and Chris Waters Dunn. This book is so beautifully crafted with lots of beautiful photography and a gorgeous cover design. It is very large in size too making it coffee-table worthy.

This particular creation which is featured in the book, Tex Mex Chicken Enchiladas is the typical tex mex dish loved by many. But this wildly popular dish is taken to the next level with this gravy made from scratch. I couldn’t locate ancho chiles or ready-made ancho paste, so I just added an additional tablespoon of ground ancho chile powder, and it was still delicious.

Ancho chile gravyAncho Chile Gravy

5.0 from 5 reviews
Ancho Chile Gravy
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Ancho Chili Gravy
Author: Enchiladas: Aztec to Tex-Mex by Cappy Lawton and Chris Waters Dunn
Recipe type: Sauce
Cuisine: Mexican
Serves: 4 cups
Ingredients
  • 4 T ancho paste
  • 8 T butter or vegetable oil
  • 1½ t minced garlic
  • ½ c all-purpose flour
  • 4 c chicken stock
  • 4 T chile powder
  • 4 T tomato paste
  • 1 T kosher salt
  • ¼ t apple cider vinegar
Instructions
  1. Melt butter in saute pan over medium heat.
  2. Add cumin and cook 1 minute.
  3. Add garlic and cook 1 minute.
  4. Make a roux by stirring in flour and saute 3-5 minutes until golden.
  5. Place chicken stock in a large sauce pan and bring to a boil.
  6. Remove from heat and add chile powder, ancho paste, tomato paste, salt and vinegar and mix well.
  7. Add the roux to the chicken stock and place gravy on medium high heat and simmer stirring constantly.
  8. When gravy has thickened, reduce heat to low and cook 5 minutes.
  9. Thin with a little ctock or water as needed to attain a medium gravy consistency.
  10. Add salt if desired.
Notes
Recipe reprinted with permission from the authors of Enchiladas: Aztec to Tex-Mex.
3.4.3177

Tex Mex Chicken Enchiladas

Tex Mex Chicken Enchiladas

This meal took a bit more work then I usually commit to for a weeknight meal, but it was so darn delicious. I liked learning how to make my own gravy when I’m in a pinch and I have no canned gravy on hand. If you want to skip the step, a canned enchilada gravy would work just fine.

Frying the tortillas beforehand made such a difference; so much so that I will never skip that again on enchiladas night.

5.0 from 5 reviews
Tex Mex Chicken Enchiladas
 
Save Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Delicious chicken enchiladas made from scratch.
Author: Enchiladas: Aztec to Tex-Mex by Cappy Lawton and Chris Waters Dunn
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 1½ pounds shredded chicken
  • 1 pasilla chile, destemmed, deveined, deseeded and dry roasted
  • Kosher salt and black pepper to taste
  • 4 cups Ancho chile gravy (see above)
  • 12 corn tortillas
  • Vegetable oil
  • Colby cheddar cheese, grated
Instructions
  1. Preheat oven to 325 degrees F.
  2. Warm gravy on low heat and add stock/water if needed to thin.
  3. Reheat shredded chicken if necessary.
  4. Pour ½ inch of oil in a heavy skillet over medium high heat to about 300 degrees F.
  5. Place each tortilla in the oil and fry for a few seconds in order to soften, then drain on paper towels.
  6. Spread 1 T gravy onto each tortilla, followed by 2 T shredded chicken, roll and place into casserole dish.
  7. Cover all of the rolled enchiladas with gravy and cheese, then bake for 15-20 minutes or until cheese has melted.
Notes
Recipe reprinted with permission from authors of Enchiladas: Aztec to Tex-Mex.
3.4.3177

Do you love Tex-Mex as much as we do? Try these other popular meals:

Tex Mex Peppers

Mango Quesadilla

Filed Under: Books, Mains Tagged With: Enchiladas, Tex Mex

About Heather

Heather is the founder of GirlGoneMom.com. She lives in Southern New Jersey with her husband, 12-year-old daughter, 9-year-old son, her cat Spencer and Buddy the lab mix. You’ll find a combination of family-friendly reviews and giveaways, deal alerts, personal stories and articles relating to parenting on GirlGoneMom.com.

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Comments

  1. Mary Madalene says

    at

    I love anything that has chicken in it. It’s light, healthy and most of all the least expensive meat that I buy. I will have to let you know how this tastes next week, I plan on making it for Wednesday’s dinner :)

  2. Audrey says

    at

    This looks good! I hope to be invited over the next time you try a new recipe!

    • Heather says

      at

      I would love that! Let me know what you think if you decide to make it :)

  3. Mimi "MimiCuteLips" Green says

    at

    This looks really yummy, I’ve never made enchiladas before. Funny because I really like them, I order them when out but I’ve not tried to make them.

  4. mburbage says

    at

    This is great! Quick and easy and perfect for a big family! Thanks for sharing

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