Ingredients

How to make it

  • 1. Heat 2 Tbl oil in your trusty cast iron skillet
  • 2. Brown Garlic, onion & cumin seed slightly
  • 3. Add the chilies and stir around until chilies are softened
  • 4. Add oregano, chicken & chickens stock and simmer a spell until well mixed and cooked through. You can thicken this a bit with corn meal if you like.
  • 5. Soften the tortillas by dipping into hot oil for just a moment.
  • 6. Place the tortilla on your cutting board and spread some of your chicken/green chili mix about 1/3 of the way across the tortilla.
  • 7. Roll tortilla into a tube shape and set in a plate.
  • 8. When you’ve used up all the mix you can fry each enchilada in the very hot oil for just 20 - 30 seconds per side and drain (optional).

Reviews & Comments 8

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    " It was excellent "
    chef_irish ate it and said...
    Another YUMMY to Save and Cook...Thanks!
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    " It was excellent "
    sharebear1 ate it and said...
    I'm making this tonight! I cant wait to try it =)
    Was this review helpful? Yes Flag
    " It was excellent "
    dynie ate it and said...
    another wonderful recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    sharebear1 ate it and said...
    Sounds great!
    Was this review helpful? Yes Flag
    " It was excellent "
    wynnebaer ate it and said...
    Great post!!
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    Another "5"FORK!!!!! WINNER recipe~
    I appreciate unexpected ingredients~!
    Also the method of preparation~
    ~*~mj~*~
    Was this review helpful? Yes Flag
    " It was excellent "
    goodeat ate it and said...
    Love it all!
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    " It was excellent "
    cuzpat ate it and said...
    High 5! loves enchiladas!
    Was this review helpful? Yes Flag

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