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Recipes
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| Sunday, November 20, 2005 |
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Chicken Enchiladas
By Laurie Wetterau @ 12:26 PM
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1 med onion chopped
2 cloves garlic chopped
2 Tblsp. veg oil
1 1/2 C. chicken broth
1-2 Tblsp. chili powder
1 tsp. oregano
1 tsp cumin
1 tsp salt
1 16 oz. can tomato sauce
12 6 inch or 6 large flour tortillas
3 C. shredded chicken cooked
1 C. shredded monterey jack or cheddar cheese
sour cream
cook chicken,shred or cube it (I shred it with a fork). Cook and stir onion and garlic in oil in a skillet till onion is tender. Stir in broth, chili powder, oregano, cumin, salt, and tomato sauce. Heat to boiling. simmer uncovered 10 minutes.
dip each tortilla into sauce to coat both sides and lay into 9x13 pan. fill with 1/4 C. chicken and roll seam side down, continue with each tortilla. pour remaining sauce over top of tortillas in pan and sprinkle cheese over the top.
bake in 350 F uncovered till cheese is melted about 15-20 minutes. Serve with sour cream, shredded lettuce,olives etc. ENJOY!!
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