Ingredients
The following ingredients have 9 Servings
- 4 shallots (sliced in rings and chunks)
- 5 chicken thighs (boneless and skinless, cut up to bite sized pieces (approximately 1.2 pounds))
- 2 tablespoons olive oil
- 3 teaspoons garlic paste ( or 3 cloves garlic, chopped)
- 1 teaspoon cumin (ground)
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 9 6 inch flour tortillas (I used flour and whole wheat)
- 1 cup refried beans
- 1 cup sour cream sauce (homemade)
- 1/4 cup Colby cheese (shredded)
Instruction
- Heat sauté pan or wok on medium and once that heats up, add oil
- Once that heats up, add shallots and sauté for 4 minutes
- Add chicken, cumin, parsley, salt, pepper and garlic and sauté for an additional 8 minutes
- Spread refried beans on flour tortillas
- Add chicken mixture on top and roll up the tortilla and place seam side down in the baking dish
- Repeat until you fill the baking dish, I used 9 tortillas
- Ladle sour cream sauce on top of enchiladas and sprinkle the cheese on top
- Bake uncovered for 20 minutes
- Serve
- Smile
- Enjoy