Prep 30 mins
Cook 20 mins
This recipe came out of a family circle magazine. It was a recipe that crisco put in the magazine, but they are wonderful enchiladas. I highly suggest you make the enchilada sauce rather than using the can stuff because it has excellent flavor.
- 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 shredded monterey jack cheese
- 1⁄4 cup sour cream
- 1 (4 ounce) can green chilies
- 1⁄4 cup chopped fresh cilantro
- salt and pepper
- 12 6-inch corn tortillas
- oil, as needed
- 2 tablespoons oil
- 2 tablespoons all-purpose 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
- Heat oven to 350 degrees.
- Prepare enchilada sauce: heat oil in large saucepan, stir in flour and chili powder.
- Cook for one minute.
- Add remaining ingredients, bring to a boil.
- Simmer for 10 minutes.
- In a bowl combine chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jacl, sour cream, chiles, and cilantro.
- Stir in 1/2 cup enchilada sauce.
- Season with salt and pepper and set aside.
- Heat about 1/2 inch of oil in large frying pan.
- Fry tortillas, one at a time, until soft (about 10 seconds per side),drain on paper towels.
- Spray 9 x 13 pan with cooking spray.
- Put a small amount of sauce in the bottom of the pan.
- Put a couple of tablespoons of the chicken in each tortilla, roll up and place seam down in the pan.
- Pour remaining sauce over the enchiladas and top with the remaining cheese.
- Bake about 15-20 minutes or until bubbling.
My first cullinary experience with Mexican! They were awesome! Followed the receipe as written. I was cutting corners and bought canned enchilada sauce, opened the can and you know what it tasted like? A CAN! Thank goodness you also included a recipe for sauce, and I had every ingredient in the house. Thank you! My husband gave me a high five at the dinner table as he was eating it! Served this with corn bread Mexican rice and recipe #34624 Cheesy Sauteed Corn Mexican Style.
Awesome... Very tasty and after you make it once it is very easy....
Very Yummy! I made double the sauce, and froze the rest for the next batch. Even a three year old approved of this recipe!