Recipe by Anita Harris
My husband and I "love" Mexican food and this one works well for us when we are craving chicken enchiladas. I like to serve these with a good Mexican rice and refried beans.
- 2 large fresh tomatoes, chopped
- 5 tablespoons chili powder
- 1⁄4 cup vegetable oil
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon ground oregano
- 1⁄2 teaspoon ground marjoram
- 1 cup beef broth
- 3⁄4 cup heavy cream
- 12 corn tortillas
- 3 1⁄2 cups cooked chicken, shredded
- 2 cups monterey jack cheese, shredded (or more if you like alot of cheese, which I do)
- sour cream
- shredded lettuce
- finely chopped onion
Directions See How It's Made
- Mix together the first 9 ingredients in a blender and blend until smooth.
- Place mixture into a large saucepan and simmer for 15 minutes.
- Add the heavy cream and stir just until blended.
- While sauce is simmering fry corn tortillas in a small amount of oil until soft (just a few seconds on each side) and drain on paper towels.
- Place some shredded chicken down the center of each tortilla and roll up.
- Lightly spray a 13x9 baking dish with vegetable spray and place prepared tortillas in prepared pan, seam-side down.
- Pour prepared sauce over enchiladas and sprinkle generously with the cheese.
- Bake in preheated 350 degree oven for approximately 15 minutes or until cheese is melted and enchiladas are heated through.
- If desired, serve on plates of shredded lettuce.
- Top with a dollop of sour cream and sprinkle with some chopped onion.
- Top with salsa.