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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This recipe came out of a family circle magazine. It was a recipe that crisco put in the magazine, but they are wonderful enchiladas. I highly suggest you make the enchilada sauce rather than using the can stuff because it has excellent flavor. Ingredients:
3 cups enchilada sauce |
2 cups shredded cooked chicken |
1/2 cup thinly sliced green onion |
3/4 cup shredded cheddar cheese |
3/4 cup shredded monterey jack cheese |
1/4 cup sour cream |
1 (4 ounce) can green chilies |
1/4 cup chopped fresh cilantro |
salt and pepper |
12 6-inch corn tortillas |
oil, as needed |
2 tablespoons oil |
2 tablespoons all-purpose flour |
2 tablespoons chili powder |
1 teaspoon ground 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 to 350 degrees.
2. Prepare enchilada sauce: heat oil in large saucepan, stir in flour and chili powder.
3. Cook for one minute.
4. Add remaining ingredients, bring to a boil.
5. Simmer for 10 minutes.
6. In a bowl combine chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jacl, sour cream, chiles, and cilantro.
7. Stir in 1/2 cup enchilada sauce.
8. Season with salt and pepper and set aside.
9. Heat about 1/2 inch of oil in large frying pan.
10. Fry tortillas, one at a time, until soft (about 10 seconds per side),drain on paper towels.
11. Spray 9 x 13 pan with cooking spray.
12. Put a small amount of sauce in the bottom of the pan.
13. Put a couple of tablespoons of the chicken in each tortilla, roll up and place seam down in the pan.
14. Pour remaining sauce over the enchiladas and top with the remaining cheese.
15. Bake about 15-20 minutes or until bubbling.
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