Chicken Enchiladas with Cheese

Looking for a new twist on an old recipe? If so, look no further. This simple chicken and cheese enchiladas satisfying dish won't disappoint! All you need are basic ingredients for your pantry, fridge or freezer. You can prepare this dish in the blink of an eye and have a delicious meal ready to serve in under an hour.


Chicken Enchiladas with Cheese

Ingredients
2 3/4 cups plain flour or all-purpose flour (328 g or 11.5 oz)
1/4 tsp salt (1.5 g)
3 tbsp sugar (45 g)
2 1/2 tsp baking powder (10g)
2 eggs, beaten (100 g or 3.5 oz)
1 cup sour cream (250 g or 8.8 oz)
2 3/4 cups chicken broth (500 ml or 17 fl oz)
1 tbsp vegetable oil (15 ml or 1 tbsp + 1 tsp)
Vegetable oil for frying
Salt and ground pepper to taste
Toppings: Shredded cheese, sour cream, guacamole, salsa, olives, and diced avocado. 



Preparations
Heat some vegetable oil on medium heat in a large saucepan. In a medium bowl mix the flour with the salt and baking powder. 
In a separate bowl mix together the eggs, sour cream, and chicken stock.  Finally, add the dry ingredients to the wet mixture and stir until combined. 
Let the batter sit for a couple of minutes because this will help the flour to absorb the liquid.  Heat a non-stick pan or skillet and pour in about 1/2 cup of batter per tortilla.  
Leave some space between them and turn over as soon as you see bubbles appearing on the surface. You can stack them one next to each other and turn them over once they are lightly golden brown. 
Repeat this step until all your batter is gone. Fill each tortilla with chicken, cheese, sour cream, guacamole, and your favorite toppings.


Chicken Enchiladas with Cheese