CHICKEN ENCHILADAS 6 chicken breasts, cooked, cut into 1" pieces 1 onion 2 tbsp. butter 2 16 oz cans Old El Paso Enchilada sauce 1 4 oz can tomato sauce 16 white corn tortillas 2 c. cheddar cheese, combined with 2 c. Monterey Jack cheese 1 chicken bouillon cube (in 1/4 cup liquid) 1 c. stewed tomatoes 1 tsp. garlic powder 1 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. chili powder
Slice the onion and saute in garlic and butter. Add the dissolved bouillon cube, tomatoes, Enchilada sauce, herbs and seasonings. Simmer over low heat. Fry the tortillas in 375°F oil for a short period (about 1 minute). Remove tortillas and drain on paper towels. Dip in sauce when cooled. Fill each with chicken and cheese and roll up, placing seam side down in 9x13x2" pan. Pour remaining sauce on top and sprinkle with cheese. Bake at 350°F for 30 to 40 minutes. Fear is just excitement in need of an attitude adjustment! -----Original Message----- From: Kimsan via Cookinginthedark [mailto:[email protected]] Sent: Thursday, January 07, 2016 4:03 PM To: [email protected] Subject: [CnD] chicken or any type of enchalada recipe Hi folks: I posted this before; however, no answer. Then again, I sent it to the wrong email lol. Sorry. Anyone make chicken enchaladas here that they could post a recipe? Thanks. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
