Chicken Enchilada's
Source of Recipe
Mae
Recipe Introduction
Serve with Spanish rice & corn
List of Ingredients
3-4 Boneless chicken breasts
1 19 oz can enchilada sauce or make your own- recipe below
1/2 onion chopped
1 small can chopped green chili peppers
8-10 flour tortillas
2 cups shredded cheddar cheese (divided)
Enchilada Sauce:
3 tbsp. flour
4 tbsp. chili powder
1 tbsp. cumin
1 tbsp. garlic powder
1 tsp. salt
2 tbsp. oil
1 8-oz. can tomato sauce
3 cans water
Recipe
Salt & Pepper chicken breasts and cook in microwave until no longer pink. Shred chicken and place in bowl. Add onion, green chili's and 1 cup cheese. Add enough enchilada sauce to cover ingredients and mix together. Scoop some filling on tortillas; roll up and place in baking dish with seam side down. Pour remaning sauce over tortillas cover with remaning cheese. Bake in oven at 350º for 25 to 30 minutes.
Directions for making your own Enchilada Sauce:
In a saucepan, combine dry ingredients, then add oil and mix. Add tomato sauce and water, and mix. Place saucepan on stove and heat on High until contents boil. Reduce heat and simmer for 20 minutes (sauce will thicken)
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