Ingredients for Arriba Enchiladas
- 1 cup chicken broth
- 1/4 cup all-purpose flour
- 1 (15 ounce) can salsa
- 1 (4 ounce) can diced green chiles, drained
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1/2 teaspoon ground cumin
- Basil
- Oregano
- 1/4 teaspoon salt
- 12 corn tortillas
- 2 1/2 - 3 cups cooked chicken (shredded or diced)
- Monterey Jack Cheese
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
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How to Make Arriba Enchiladas
- Preheat oven to 400 degrees F (200 degrees C).
- Grease a 9x13 inch baking pan and set aside.
- In a medium saucepan, whisk together 1 cup chicken broth and 1/4 cup all-purpose flour until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens to a sauce consistency (about 5-7 minutes).
- Stir in 1 (15-ounce) can of your favorite salsa, 1 (4-ounce) can of diced green chilies (drained), 1/2 cup chopped onion, 2 cloves minced garlic, 1 tablespoon sugar, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt. Mix well.
- Heat a skillet and lightly brown 12 corn tortillas for 10 seconds per side. Alternatively, soften each tortilla by dipping it quickly into the hot sauce mixture (about 5 seconds per side).
- Place approximately 1/2 cup cooked chicken (shredded or diced) and 1 tablespoon shredded cheddar cheese into each tortilla.
- Roll up the tortillas tightly and place them seam-down in the prepared baking pan.
- In a small bowl, mix 1/2 cup sour cream into the remaining sauce.
- Pour the sour cream sauce evenly over the enchiladas.
- Top with 1 cup of shredded cheddar cheese.
- Bake for 15-20 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
22g
Fat
68g
Carbs
12g
