Chicken Enchiladas
* Exported from MasterCook *
Chicken Enchiladas
Recipe By : Sandy's Recipe Journal
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Mexican
Amount Measure Ingredient -- Preparation Method
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1 chicken cut-up (2-3 lbs.)
1 1/2 teaspoons salt
3/4 teaspoon cumin
1/2 teaspoon oregano
1 medium onion or 1 tsp. onion powder
1 dash red pepper
1 teaspoon garlic powder
1 can green chiles -- chopped
1 lb. can peeled tomatoes -- pureed
8 ounces tomato sauce
12 corn tortillas
1 cup Monterey Jack cheese -- grated
In a Dutch oven, place chicken pieces. Add ingredients in
order given.(Except tortillas and cheese)
Cook for 1 1/2 hours, stirring every now and then. Remove
chicken, debone,and shred,when cooled a little. Add a little of
your cooked sauce to moisten.
In a skillet, pour a little salad oil and heat. Place your tortillas
in the skillet one at a time. Do not let them get hard. Turn
them over quickly. Place on paper towels to remove excess
oil.
In a 13x9 cooking dish, spray bottom of pan with Pam. Cover
the bottom with a layer of cooked sauce. Put some shredded
chicken and cheese inside the tortilla and lay face down in the
baking dish. Repeat until chicken is gone. Pour remaining
sauce over top. Sprinkle with grated cheese.
Bake uncovered at 375 degrees for about 35-40 minutes or
until cheese is melted.
Hint: I usually double the ingredients for the sauce, so that I
can make rice and add to it...great mexican rice!
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