Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe came from a friend who lived next to a mexican lady who made AMAZING authentic enchiladas.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. In a medium skillet, melt butter add chicken bullion and mrs. Dash seasonings. Add green peppers and onions. Let peppers and onions simmer for a couple minutes. Add chicken and salsa. mix and let simmer for 2-3 minutes Remove from heat and set aside. In a deep pot place flour and chili powder. Add chicken bullion to 6 cups of hot water and add to the pot. Place pot on med. heat. Add garlic powder, peanut butter, cocoa powder, and sugar. Bring to boil then reduce heat and simmer. When sauce becomes thick, add 2 more cups of hot water. Adjust flavorings after adding water. On a plate place stack of tortilla shells and cover with a damp paper towel and place in microwave for 15-20 secs. Place chicken mixture in shells and sprinkle cheese and roll and place in greased baking dish. Top with Enchilada sauce (enough to cover each enchilada). Sprinkle with cheese and bake for 20-30 minutes.

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