Stacked New Mexico Style (Or Rolled) Chicken Enchiladas

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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil chicken until done in boiler with chicken broth. When chicken is cooked, shred with fork.
  • Combine soup, chilies, garlic, onion, and cumin in boiler with stock and chicken. Simmer until thickened.
  • Place strainer over large bowl and drain sauce off chicken, pressing juices through the strainer. Add more chicken broth if necessary to make 2 cups of sauce.
  • Heat skillet and heat up tortillas until limp. Continue until all tortillas are done.
  • Place a spoonful of sauce in oven proof dish. Lay out a tortilla and top with chicken mixture. Roll it up and place seam side down.
  • If stacking lay a tortilla on top of the sauce and top with a spoonful of the chicken mixture then another tortilla and more chicken mixture, 4 tortillas high. Make a second stack following the same order.
  • Pour Sauce over the Enchiladas.
  • Grate Monterrey Jack Cheese on top.
  • Heat in 450 degree oven until cheese begins to brown. Be careful not to over cook.
  • Each Tortilla will count as a serving to figure calories, if stacked you can cut the stack in half to serve.
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