Eye On Weather

73°F
Sponsored by

Simple Gourmet: Cinco de Mayo

We're celebrating the day with a classic dish.
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

 

Page: [[$index + 1]]
comments powered by Disqus

Do You Have a News Tip?


If you have any story ideas or a news tip,  let our news desk know.