Chicken Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
-
enchilada sauce
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 2 tablespoons canola oil
- 1 teaspoon ground cumin
- 1 (8 ounce) can tomato sauce
- 1 (14 ounce) can chicken broth
- 1 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 3 cups enchilada sauce
- 1⁄2 cup green onion, thinly sliced
- 2 cups cooked chicken, shredded
- 3⁄4 cup monterey jack cheese, shredded
- 3⁄4 cup shredded cheddar cheese
- 1⁄4 cup sour cream
- 1 (4 ounce) can diced green chilies
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup canola oil
- salt and pepper, if desired
- 12 corn tortillas (6 inches)
- 1 can of non stick cooking spray
directions
- To make enchilada sauce: Heat canola oil in saucepan, stir in flour and chili powder and cook for 1 minute.
- Add cumin, chicken broth,tomato sauce,salt and garlic powder, bring to a boil and then simmer for 10 minutes.
- It makes 3 cups To make enchilada's: Heat oven to 350 degrees.
- In bowl mix chicken, green onions, 1/2 cup cheddar cheese,1/2 cup monterey jack chesse, sour cream, chiles and cilantro.
- Stir in 1/2 cup of enchilada sauce.
- Season with salt and pepper if desired.
- Set aside.
- Heat 1/2 inch of canola oil in pan.
- Fry torillas, one at a time, until soft (10 seconds pre side).
- Drain on paper towels.
- Spray 9 inch x 13 inch baking dish with no stick cooking spray, spread small amount of sauce in bottom of dish.
- Spread 2 heaping tablespoons of chicken mixture in each tortilla and roll up.
- Place seam down, side by side in prepared dish.
- Pour remaining sauce over, top with remaining cheeses and bake until bubbling.
- 15 to 20 minutes.
- Garnish with extra sour cream, sliced green onion and chopped cilantro.
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Reviews
-
These are very good! I appreciate the fact that the recipe includes one for the sauce, which is not available where I live. I roasted the chicken and made the sauce one day, and then made the enchiladas two days later. I used 5 whole fresh green, not very hot chilies, and will increase the number to 8 next time. I did soften the corn tortillas in hot oil, which seemed a little tricky, but not so terribly so. I only had 10 tortillas, so probably overstuffed my enchiladas. I am enjoying them very much. Thank you very much for sharing this recipe with us.
RECIPE SUBMITTED BY
Mary in LA.
United States
I was born in New York. Lived all over the US. But now I live in LA. I love to cook,
since the 8th grade when I won first prize,a metal and a Cooking Book.
I love steak, mashed potatoes, corn on the cob,
and strawberry cheesecake.