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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is so good. it is a tried and tested recipe used on both family and friends. has great taste and is easy to make. Ingredients:
2 tablespoons oil |
2 tablespoons flour |
2 tablespoons chili powder |
1 teaspoon cumin |
1 (14 ounce) can chicken broth |
1 (14 1/2 ounce) can tomato sauce |
salt |
garlic powder |
3 cups enchilada sauce |
2 cups chicken meat |
1/2 cup green onion |
3/4 cup cheddar cheese |
3/4 cup monterey jack cheese |
1/4 cup sour cream |
4 ounces green chilies |
1/4 cup cilantro |
12 (6 inch) corn tortillas |
salt |
pepper |
2 tablespoons corn oil or 2 tablespoons canola oil |
2 tablespoons flour |
2 tablespoons chili powder |
1 teaspoon cumin |
1 (14 ounce) can chicken broth |
1 (8 ounce) can tomato sauce |
1 teaspoon salt |
1/4 teaspoon garlic powder |
Directions:
1. Heat oven 350°F.
2. Make enchilada sauce: Heat oil in large saucepan, Stir in flour and chili powder; cook for 1 minute. Add remaining ingredients, Bring to a boil and simmer for 10 minutes.
3. Enchiladas: In a bowl mix cooked shredded chicken, green onion, 1/2 cup cheddar cheese, 1/2 cup monterery jack, sour cream, chilies and chopped fresh cilantro. stir in 1/2 cup enchilada sauce. season with salt and pepper to taste. Set aside.
4. Heat oil in large pan. Fry tortillas one at a time until soft. Drain on paper towel.
5. Put a small amount of enchilada sauce in 9x12 dish. Spread 2 heaping tablespoons of the chicken mixture in each tortillas and roll and place seam down side by side in prepared dish. Pour remaining sauce over; top with remaining cheeses.
6. Bake until bubbling, 15-20 minutes. Garnish with extra sour cream, slices green onions and chopped cilantro.
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