18 corn tortillas
1-1/2 lbs boneless chicken breast
¾ lb shredded jack cheese
¾ lb shredded cheddar cheese
4 cans Old El Paso green enchilada sauce, 10 oz., mild
1 can chicken broth
1-1/4 cups finely chopped onions
4 tbs ground cumin
1 tbs paprika
1-1/2 tbs brown sugar
Wondra Quick Mixing Flour for Sauce and Gravy
Sauté 1/2 cup onion in 2 tbs cooking oil in a stock pot.
Add 2 tbs cumin during sauté, and sauté until onions turn clear.
Add enchilada sauce, broth and sugar and simmer 30 minutes.
Boil chicken breasts in salted water for 25 minutes and allow to cool.
Shred and chop chicken breasts, or chop in food processor, to a coarse consistency.
Sauté 1/2 cup onion in 2 tbs cooking oil in a deep skillet.
Add 2 tbs cumin and 1 tbs paprika during sauté, and sauté until onions turn clear
Add chicken and ¼ cup water and sauté 10 minutes. Add more water if needed to keep the mixture moist.
Remove filling from pan and allow to cool.
Enchiladas (casserole style):
Lightly grease a 14 x 9 inch casserole.
Reserve ¼ cup of each cheese.
Place 2 cups of sauce in a wide pot on low heat.
Heat Crisco ½ inch deep in a skillet.
One at a time, soften a tortilla in hot Crisco (tortillas should just go limp; about 5 seconds per side).
Remove the tortilla from the Crisco, drain, and place in the sauce for about 10 seconds. Lay the tortilla on a cookie sheet.
The tortilla should be soft and covered lightly in sauce, but not soggy.
Stop when you have prepared six tortillas (be sure to turn down the heat on the Crisco).
Lay the six tortillas in the bottom of the casserole.
Top with ½ of each cheese, ½ of the chicken filling, and ¼ cup onions.
Prepare six more tortillas, make a second layer in the casserole, and top with the remaining cheese and chicken.
Prepare the last six tortillas, make a third layer, and top with reserved cheese. Discard the sauce that the tortillas were dipped in (too greasy).
The casserole can be held for several hours before baking, if necessary.
Cooking the Casserole:
Heat the sauce in a sauce pan and use Wondra flour as needed to adjust the thickness (should be like a light gravy).
Heat the casserole at 350 degrees until the cheese is thoroughly melted, approximately 15 minutes (20-25 minutes if the casserole is refrigerated).
Slice into 12 enchilada sized pieces, plate, and top each piece with sauce.