Enchiladas
Source of Recipe
Old Neighbor, Tanya
Recipe Introduction
Tanya showed me how to make these and I've modified the recipe to fit my family!
List of Ingredients
3 chix breasts, cooked and shredded
1 pkg. corn tortillas
Vegetable oil
1 lb. jack cheese, grated
1 onion, chopped
2 sm cans diced ortega chilies
2 sm cans sliced olives
2 large cans green enchilada sauceRecipe
Heat oil about one inch deep in small skillet. In another small skillet, pour in about 1 cup of sauce and heat on very low - just to get it warm, and refill as needed, but make sure to leave about one cup for the top of the enchiladas. In a 9x13 pyrex, pour enough sauce to cover bottom of pan and set aside. When the oil is very hot, lightly fry one tortilla at a time, turning once. After the tortilla is lightly fried, dip it into the sauce and leave it there until the next tortilla is ready. Don't leave it in the sauce too long. When the next tortilla has been fried, take the first out of the sauce and stack it onto a small plate. Keep going until you get about a dozen tortillas on the plate. Then, very gently remove one tortilla at a time and put into the pyrex pan (kinda half on the side and half in - you will be filling it and rolling, so set it in the pan accordingly). Put some chicken, onion, olives and cheese in the middle of the tortilla, then carefully roll it up with the seam side down. Do this with all the tortillas. Fry up the next batch and repeat this process until the pan is totally full. You can really squish them in. Once the pan is full, you can start another pan if you have stuff left over. When you're all done spread the remaining sauce evenly over the tortillas, then sprinkle more cheese (I do it in a line - across the tortillas) and a few olives on top. Cover loosely with foil and bake in a 350 oven for about 30 minutes. Remove foil and bake for another 5-10 minutes.
|
|
member logon
