Simple Gourmet: Cinco de Mayo

Published 05/05 2014 03:12PM

Updated 05/05 2014 06:25PM

U of I Student Chef Jenny Gulas is sharing her Chicken Enchiladas recipe.  Just one of the recipes you'll enjoy when visiting the Bevier Cafe on the University of Illinois Campus.

Chicken Enchiladas

8 servings

Sauce

2 cups tomato sauce

½ cup watter

¼ tsp chicken base

1/5 tsp chili powder

½ tsp chopped garlic

¼ tsp chipotle seasoning

1 oz flour

1 oz butter

 

Enchiladas

3 tbsp veggie oil

1 ½ lbs chicken breast (boneless)

Salt and pepper

2 tsp cumin powder

2 tsp garlic powder

1 tsp taco/fajitas seasoning

1 red onion, chopped

2 cloves galic, minced

1 cup frozen corn

5 canned whole green chiles, seeded and chopped

4 canned chipotle chiles, seeded and chopped

28 oz can tomatoes

½ tsp flour

1 ½ cups enchilada sauce (ingredients above)

1 cup shredded cheddar and jack cheeses

Garnish

Cilantro

Scallions

Sour cream

Chopped tomatoes

 

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