Chicken Enchiladas
List of Ingredients
1 frying chicken ( 2-3lbs.)
1 ½ tsp. salt
¾ tsp. cumin
½ tsp. oregano
1 medium onion or 1 tsp. onion powder
dash of red pepper
1 tsp. garlic powder
1 small can or jar green chiles
1 lb. can tomatoes (blend in a blender)
1 can (8oz.) tomato sauce
12 corn tortillas
1 cup monterey jack cheese (grated)
Recipe
In a large kettle, place chicken pieces. Add ingredients in order given.(Except the tortillas and cheese)
Cook for 1 to 1½ hours, stirring every now and then. After chicken is tender, remove from the heat. Debone your chicken. Add a little of your cooked sauce to the chicken to moisten it!
In a skillet, pour a little salad oil. 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 glass cooking dish, cover the bottom with the cooked sauce. Put some 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 375º for about 40 minutes or until cheese is melted. Sometimes I make double sauce, so that I can make my own mexican rice.
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