Recipe by Mimi in Maine
A while ago as I was leafing through a magazine, I came upon a page advertising Crisco oil. I don't know why, but it caught my eye. It might have been the picture, or it might have been the way the recipe was printed on the page. I ripped the page out (it was my magazine) and tried it that night. My husband loved it--me too. I made everything according to the directions. I did make Guacamole to put on the top. The whole thing came out great; even the Enchilada sauce was delicious which I will use on other Mexican recipes. I have made it many times since.
Top Review by dink's sandy
Wow so good I had been looking for one that had the enchilada sauce homemade and this was it followed all directions cooked chicken tenders in crockpot with canned ( last one ever ) enchiladas sauce and green chilis 4 hours high. Didnt know how much I had till I measured it out had enough to freeze for a second time. Very easy and I was glad as I wasnt feeling well but my husband and nephew were and hungry they ate every bit. Oh the only thing I did do different was I use flour don't care for the corn and just heated them in microwave really good thanx
- 3 cups enchilada sauce
- 2 cups shredded cooked chicken
- 1⁄2 cup thinly sliced green onion
- 3⁄4 cup shredded cheddar cheese
- 3⁄4 cup monterey jack cheese
- 1⁄4 cup sour cream
- 1 (4 ounce) can diced green chilies
- 1⁄4 cup chopped fresh cilantro or 1⁄4 cup fresh parsley
- salt and pepper
- 12 (6 inch) corn tortillas
- 2 tablespoons canola oil
- 2 tablespoons flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (14 ounce) can chicken broth
- 1 (8 ounce) can tomato sauce
- 1 teaspoon salt
- 1⁄4 teaspoon garlic powder
Directions See How It's Made
- Prepare the Enchilada sauce combining the last 8 ingredients: canola oil, flour, chili powder, cumin, chicken broth, tomato sauce, salt, and garlic powder in a saucepan.
- Heat the oil and stir in the flour and chili powder; cook for 1 minute.
- Add remaining ingredients; bring to a boil and simmer for 10 minutes; then set aside.
- In a medium bowl make the filling mixing the chicken, green onions, 1/2 cup of the cheddar cheese, 1/2 cup of the Monterey Jack, sour cream, chiles, and cilantro. Stir in 1/2 cup of Enchilada sauce; season with salt and pepper and set aside.
- Heat some oil in a large pan and fry tortillas, one at a time, until soft (about 10 seconds to a side).
- Drain on paper towels.
- Spray a 9x13 pan with cooking spray.
- Spread a small amount of the sauce in the bottom of the pan.
- Spread 2 heaping tablespoons of the chicken mixture on each tortilla and roll up.
- Place seam side down, side by side in the pan.
- Pour remaining sauce over the top.
- Top with remaining cheeses and bake at 350 degrees till bubbly; about 15-20 minutes.
- I garnish mine with guacamole, sour cream, and extra sliced green onions and cilantro.