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