Chicken Enchiladas

Simply Classic Junior League of Seattle

Chicken Enchiladas
Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    tortillas

  • Filling:

  • 1

    lb. chicken breasts, cooked and shredded

  • 3

    cups Monterey Jack cheese, shredded

  • 2

    T. canned green chilis, diced

  • Red Chili Sauce:

  • 1/2

    c. onion, chopped

  • 2

    cloves garlic, minced

  • 1

    T. olive oil

  • 3-4

    T. chili powder

  • 2

    T. flour

  • 1

    tsp. cumin, ground

  • 1

    tsp. oregano

  • 1

    17-oz. can tomatoes, undrained

  • 2

    cups chicken stock

  • 1

    cup tomato sauce

  • Garnish:

  • sour cream

Directions

Preheat oven to 350 l. For filling, combine the three ingredients in a medium bowl. 2. For sauce: In a 10 inch skillet over medium heat, saute onion and garlic in oil until softened, about 5 minutes. Stir in chile powder, flour, cumin, and oregano. Cook 1 minute, stirring constantly. Stir in tomatoes, chicken stock, and tomato sauce. Increase heat to medium-high and simmer 15 minutes. Remove from heat. Place sauce in blender or processor with metal blade and puree. Return sauce to skillet and keep warm over low heat. 3. To assemble, dip tortillas, one at a time, into simmering sauce. When softened, remove to a plate, allowing excess sauce to drain back into skillet. Spoon about 1/4 c. filling across diameter of tortilla. Roll up tortilla and place seam side down in an oiled, shallow casserole dish. Repeat with remaining tortillas, arranging them close together in a single layer. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Cover casserole and bake in preheated oven for 15 minutes. Remove cover and bake 5 minutes more.

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