"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Oh So Yummy Enchiladas Recipe

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

Tria Haig
Added: Friday, April 10, 2009


8 soft corn tortillas
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1tsp fresh oregano
1/2 onion, sliced
1 can mild diced peppers
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt (if needed)
Jack/Cheddar Cheese

2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce or
dash ground cinnamon
2 teaspoons chili powder
2 1/2 cups Jack/Cheddar shredded cheese

Preheat the oven to 275 degrees F.

Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan, add chicken. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, peppers, spices and salt and work through the chicken using the forks. Cook onions and add to chicken mixture.

Combine all sauce ingredients and heat through, keeping warm until needed.

Remove tortillas from oven and switch broiler on high.

Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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