Karol Smith
Grandmother’s Heavenly Mexican Chicken Enchiladas with Creamy Almond Sauce
Looking for a delightful and flavorful dinner option? Look no further than our classic Mexican Chicken Enchiladas with a twist – a creamy almond sauce that elevates the dish to a whole new level. This comforting and satisfying meal features soft tortillas filled with tender, shredded chicken, wrapped up and baked to perfection, and smothered in a lusciously creamy almond sauce. Perfect for family dinners or entertaining guests!
Ingredients:
For the Chicken Filling:
– 2 cups shredded cooked chicken
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup canned tomatoes, diced
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
For the Creamy Almond Sauce:
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 2 cups chicken broth
– 1 cup almond milk
– 1/2 cup finely ground almonds
– 1/2 tsp ground nutmeg
– Salt and pepper to taste
For Assembly:
– 8-10 corn tortillas
– 1 cup shredded cheese (cheddar or Monterey Jack)
– Fresh cilantro, chopped (optional, for garnish)
Instructions:
Step 1: Prepare the Chicken Filling
1. In a large skillet, sauté the chopped onion over medium heat until translucent.
2. Add minced garlic and cook for another minute.
3. Stir in the diced tomatoes, shredded chicken, cumin, chili powder, salt, and pepper. Cook for about 5-7 minutes until everything is well combined and heated through.
Step 2: Prepare the Creamy Almond Sauce
1. In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes to form a roux.
2. Slowly add the chicken broth while whisking continuously to avoid lumps.
3. Pour in the almond milk and continue to whisk until the sauce thickens.
4. Stir in the ground almonds, ground nutmeg, salt, and pepper. Cook for another 2-3 minutes until the sauce is smooth and creamy.
Step 3: Assemble the Enchiladas
1. Preheat your oven to 350°F (175°C).
2. Warm the corn tortillas in a microwave or on a hot griddle until pliable.
3. Place about 2-3 tablespoons of the chicken filling onto each tortilla, roll them up, and place them seam-side down in a baking dish.
4. Pour the creamy almond sauce over the top of the enchiladas, making sure they are well covered.
5. Sprinkle shredded cheese evenly over the top.
Step 4: Bake the Enchiladas
1. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Step 5: Serve
1. Remove from the oven and let it cool slightly before serving.
2. Garnish with fresh cilantro, if desired, and enjoy your heavenly Mexican Chicken Enchiladas with creamy almond sauce!
