Recipe by Legna
I found this recipe in an ad for Crisco oil. My family & I have yet to find a better tasting enchilada (even at resaurants). You can use leftover chicken/turkey/pork, whatever you have, they all taste great. You can cook the chicken however you'd like, I usually boil/grill it. So, the prep time is approximate, it just depends on if you cook it or use leftovers.
- 2 tablespoons olive oil
- 2 tablespoons flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (14 ounce) can low sodium chicken broth
- 1 (8 ounce) can low-sodium tomato sauce
- 1⁄4 teaspoon garlic powder
- 3 cups enchilada sauce
- 2 cups chicken, cooked to your liking and shredded
- 1 (8 ounce) packageshredded Mexican blend cheese
- 1⁄4 cup nonfat sour cream
- 1 (4 ounce) can diced green chilies
- salt & pepper (optional)
- 12 (6 inch) corn tortillas
Directions See How It's Made
- For Sauce:.
- Heat oil in sauce pan. Add flour and chili powder. Cook 1 minute, stirring constantly.
- Add remaining ingredients and bring to a boil. Simmer 10 minutes, stirring occasionaly.
- For Enchiladas:.
- Cook (to your liking) and shred chicken.
- Mix chicken, 1 C cheese, sour cream and chiles. Stir in 1/2 C enchilada sauce.
- Season with salt and pepper.
- Set aside.
- Wrap tortillas in wax paper or paper towels and microwave 30 seconds.
- Grease a 9X13" pan.
- Spread about 6 Tbsp of the enchilada sause on the bottom of the pan.
- Place 2 Tbsp chicken mixture on each tortilla, roll and place in pan, seam side down.
- Pour remaining sauce over the top of the enchiladas.
- Sprinkle with remaining cheese.
- Bake 350 degrees, for 15-20 minutes.
- Serve with sour cream.