Chicken Enchiladas
Posted in:
Poultry
Wed, Nov 23, 2011, 06:00, 13 Years ago
0 out of 5 with 0 ratings
Directions
- Heat Oil.
- Fry tortillas on each side for approximately 3 seconds and set aside on a napkin.
- Get a large sauce pan.
- Strain stewed tomatoes into the pan, squeezing tomatoes to separate as much juice as possible.
- Juice stays in the pan; tomatoes get mixed in with the chicken.
- Add the puree tomatoes to the tomato juice in the sauce pan.
- Add about 1/2 - 1 Tablespoon of cumin to the sauce pan.
- Add about 1/2 Tablespoon of garlic powder and onion powder (or the diced onion).
- Heat sauce to a boil and thicken up with cornstarch or flour.
- Turn heat down to a simmer.
- Take the fried tortillas and dip into the gravy mixture.
- Put some chicken and cheese in the middle of the tortilla and wrap it up like a taco.
- Continue this until the pan is full or until you run out of ingredients.
- Anything left over can get sprinkled on top, including the gravy.
- Sprinkle the top with cheese.
- Cover pan with tin foil and bake at 350 degrees, for approximately 1 1/2 hours.
Makes a large pan serves about 8 really hungry people.
Serve with lettuce, tomatoes, sour cream, avocado and/or hot sauce.
Ingredients
2-3 packages of corn tortillasShredded Cheese (at least 16 oz , I like a lot of cheese, so I always have more)***Choose one: ***boiled full chicken, 4-5 chicken breast or left over turkey (all de-boned)2 16 oz can of stewed tomatoes1 16 oz can of puree tomatoesCumin Cornstarch or any thickening agent (flour)OilOnion Powder (or one finely diced onion)Garlic Powder
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