"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Hanus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

April Hanus
Added: Sunday, November 4, 2007


2 T. oil
1-1/2 lbs. chicken breast
1 medium onion, chopped
2 T. chili powder
1/4 T. ground cumin
1/4 tsp. salt
1 c. water
2 c. Monterey Jack cheese
12 - 6 inch corn tortillas
3 -10 oz. cans enchilada sauce (1 hot, 2 mild)

Cook chicken in crock pot or boil in pan until tender - shred chicken when cooked. Over medium heat, add oil and onion, cook until brown. Add chicken. Stir in chili powder, cumin & salt - cook 1 minute. Stir in water, loosen browned
bits from pan.

Over high heat bring to boil. Reduce heat to low, cover & simmer until meat is very tender and most of liquid is absorbed - about 30 minutes. Stir occasionally. Remove from heat.

In a greased 9x13 pan, cover bottom of dish with a small amount of sauce, dunk tortillas in sauce & lay on bottom of pan. Add layer of chicken, sauce, and cheese. Repeat, ending with layer of tortillas & sauce on top. Bake at 350 degrees for 30 minutes or until hot in middle. Top with cheeses and bake a few minutes longer until cheese is hot and bubbly.

Garnish with green onion, tomato, and lettuce. Yummy!

Personal Notes:
Personal Notes:
This is really good!




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