Enchiladas De Pollo ( Chicken ) Tucson's El Charro |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Use Red Enchilada Sauce - Tucson's El Charro for the enchilada sauce. Chef Carlotta Flores, owner of El Charro Cafe. Ingredients:
1 quart water |
4 large chicken breasts |
2 cups oil |
12 corn tortillas |
2 quarts enchilada sauce |
4 cups longhorn cheese or 4 cups monterey jack cheese |
1 avocado, peeled and sliced |
2 cups sour cream |
Directions:
1. Bring the water to a boil in a large pot. Add the chicken breasts, and boil again. Reduce the heat and simmer 20 minutes or until the chicken is tender.
2. Drain and cool. Discard the skin and bones. Shred the meat and set aside. Cover.
3. Preheat the oven to 350°F.
4. Heat the oil in a large skillet. Dip each tortilla in the oil and place on waxed paper.
5. Place 2 tbls chicken in the center of each tortilla and roll each loosely.
6. Place seam side down and side by side, in a shallow baking dish. Cover with Red Enchilada Sauce and the shredded cheese.
7. Bake in the oven until the cheese is piping hot and melting, about 10 minutes.
8. Garnish with the avocado and sour cream. Serve with shredded lettuce.
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