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Real Mexican Enchiladas
Soak boneless chicken in a bowl of salt water then rinse
Season with 1 tbs of salt, 1 tbs of pepper, 1 tbs of cumin, 1 tbs of chili powder, 1 tbs of onion powder, and 1 tsp of whole oregano
Mix in well
Place a pan over high heat. Add 3 tbs of olive oil and add chicken pieces. Fry until golden brown approximately 25 mins
Remove and shred chicken into small pieces [As shown in video]
Sit meat aside. Save juice in pan from the chicken in a bowl
Chop up 2 tomatoes and 1 large onion into small square pieces
Place a pan over high heat. Add 2 tsp of butter. Add 1 tsp of minced garlic, a small can of chopped green chilies, all of the chopped onions and half of the chopped tomatoes
Once the veggies brown add 2 tsps of flour and stir. Add 1-1/2 cups of red enchilada sauce and stir. Once the sauce thickens cut the fire off
Add about a cup of shredded coby jack or Mexican blend cheese and about a cup of sour cream. Stir until well blended
Get a baking pan. Poor half of the remaining enchilada sauce into the bottom. Microwave your corn tortillas for 2 minutes to soften
Poor some of the meat mixture and a little bit of canned black beans into the tortillas and wrap them and place the wrapped side downward
Once all the tortillas have been wrapped in the pan poor the remaining enchilada sauce over them. Rub a 1/2 cup worth of sour cream over them and followed that up with more shredded cheese
Top with the remaining tomatoes, chopped fresh cilantro and green onions
Bake on 350 for 45 minutes or until cheese is slightly browned.
