Chicken Enchiladas
From acsproul 15 years ago
Ingredients
- 1 teaspoon olive oil shopping list
- 1 batch of enchilada sauce (see my recipe) shopping list
- 12 8 inch corn tortillas shopping list
- 4 boneless, skinless chicken breasts shopping list
- 4 oz can of diced chiles shopping list
- 2cloves garlic, minced shopping list
- 1 small white onion, diced shopping list
- 1 teaspoon oregano shopping list
- 1 teaspoon parsley shopping list
- 1 teaspoon cilantro shopping list
- 2 cups taco flavored cheese, divided shopping list
- fresh grated black pepper, to taste shopping list
- vegetable oil for frying tortillas shopping list
How to make it
- Preheat oven to 350 degrees.
- Put oil in pan and heat. Add chicken and cook through. Dice chicken and add back to pan.
- Mix in chiles, garlic, onion, oregano, parsley, cilantro, pepper and 1 cup of the cheese. Heat until blended together well.
- In a separate pan heat one inch deep of vegetable oil. Cook tortillas one at a time and each only for a minute, or until the tortilla becomes soft and pliable.
- Coat the bottom of a 9x12 pan with enchilada sauce.
- One by one dip each tortilla in sauce, then add a tablespoon of the chicken mixture, roll up and put into 9x12 pan.
- Once all enchiladas are rolled and in pan pour remaining sauce on top. Then sprinkle remaining cup of cheese over the top.
- Bake enchiladas for 20 minutes or until heated through and cheese is melted.
- Serve with sour cream if you choose.
People Who Like This Dish 2
- juels Clayton, NC
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- acsproul Sewell, NJ
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