Chicken Enchilades PDF Print E-mail
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Wednesday, 22 June 2011 01:39

Delicious 'red sauce' for chicken enchilades!


Submitted by:  John Keife

Ingredients:

John K

  • 2 TBS canola oil
  • 2 TBS flour
  • 2 TBS chili powder
  • 1 tsp ground cumin
  • 1 14-ounce can chicken broth
  • 1 8-ounce can tomato sauce
  • (or can of enchilada sauce)
  • 1 tsp salt
  • ¼ tsp garlic powder
  • 2 cups shredded or diced cooked chicken
  • ½ cup thinly sliced green onions
  • ¾ cup shredded cheddar cheese
  • ¾ cup shredded Monterey Jack cheese
  • ¼ cup sour cream
  • 1 4-ounce can sliced (or diced) green chilies
  • ¼ cup chopped fresh cilantro
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 12 6” corn tortillas

Directions:

  1. Heat oil in large saucepan; whisk in flour and chili powder, cook whisking continuously for 1 minute
  2. Add cumin and next 4 ingredients; simmer for about 10 minutes; remove from heat and set aside as the enchilada sauce
  3. In a bowl combine chicken, green onions, half of the cheddar and half of the Monterey Jack cheeses, sour cream, chilies, and cilantro
  4. Stir in half cup of the enchilada sauce prepared previously
  5. Heat tortillas in hot oil for about 5-10 seconds per side; remove and drain on racks or paper towels
  6. Place small amount of enchilada sauce into bottom of casserole
  7. Spread two heaping TBS of chicken mixture in center of each tortilla, roll-up and place seam side down into casserole
  8. Pour remaining sauce over enchiladas leaving no tortilla uncovered
  9. Bake at 350° for 15-20 minutes
  10. Garnish with sour cream, green onions, and cilantro

Serves 6

 

Last Updated on Sunday, 24 May 2015 19:26