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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I found this recipe in an ad for Crisco oil. My family & I have yet to find a better tasting enchilada (even at resaurants). You can use leftover chicken/turkey/pork, whatever you have, they all taste great. You can cook the chicken however you'd like, I usually boil/grill it. So, the prep time is approximate, it just depends on if you cook it or use leftovers. Ingredients:
2 tablespoons olive oil |
2 tablespoons flour |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1 (14 ounce) can low sodium chicken broth |
1 (8 ounce) can low-sodium tomato sauce |
1/4 teaspoon garlic powder |
3 cups enchilada sauce |
2 cups chicken, cooked to your liking and shredded |
1 (8 ounce) package shredded mexican blend cheese |
1/4 cup nonfat sour cream |
1 (4 ounce) can diced green chilies |
salt & pepper (optional) |
12 (6 inch) corn tortillas |
Directions:
1. For Sauce:.
2. Heat oil in sauce pan. Add flour and chili powder. Cook 1 minute, stirring constantly.
3. Add remaining ingredients and bring to a boil. Simmer 10 minutes, stirring occasionaly.
4. For Enchiladas:.
5. Cook (to your liking) and shred chicken.
6. Mix chicken, 1 C cheese, sour cream and chiles. Stir in 1/2 C enchilada sauce.
7. Season with salt and pepper.
8. Set aside.
9. Wrap tortillas in wax paper or paper towels and microwave 30 seconds.
10. Grease a 9X13 pan.
11. Spread about 6 Tbsp of the enchilada sause on the bottom of the pan.
12. Place 2 Tbsp chicken mixture on each tortilla, roll and place in pan, seam side down.
13. Pour remaining sauce over the top of the enchiladas.
14. Sprinkle with remaining cheese.
15. Bake 350 degrees, for 15-20 minutes.
16. Serve with sour cream.
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