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Mexican Chicken Enchiladas Recipe

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This recipe for Mexican Chicken Enchiladas, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann Parsons
Added: Thursday, June 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts (boiled with onion and salt)
20 corn tortillas or 10 large (warm in microwave covered with cotton dishtowel for one minute or until you can bend them without breaking)

Blend in blender:

3 medium tomatoes (dip in hot water after cooking chicken and let steam for a minute or less, then peel)
4 small cans tomato sauce or 2 large (15 oz.)
3 small cans water (use water you used to cook chicken including the onions)
1 small or 2/3 large yellow onion
1 serrano chile pepper (cut into very small pieces and add to taste-can remove seeds if you like it less hot)
2 chicken bouillon cubes
cilantro (handful cut into small pieces)
lemon pepper and salt to taste

4 cups grated cheddar cheese

Serve with sour cream, guacamole or avocado slices, shredded lettuce, etc. or use my recipe for salsa/guacamole)

Variation:

Green Sauce:

1 small red tomato (boil and peel)
5-7 large tomatillos (boil and blend with rest of sauce or blend the sauce all together and then heat in saucepan)
1 small yellow onion
1 serrano chile pepper (adjust to taste)
2 chicken bouillon cubes
2 c. water
bunch cilantro
lemon pepper and salt to taste



Directions:
Directions:
Coat bottom of 9 X 13 glass pan with sauce. Put small amount of chicken and cheddar cheese in tortilla and roll up. (Use half of the cheese.) Place in sauce in pan. (Can use large tortillas or overlap two small tortillas and roll up if you want them larger.)

Pour rest of sauce over enchiladas. Top with remaining 2 c. cheese. Bake @ 375 for 20-30 minutes or until warmed through and sauce is absorbed. Serve with desired toppings suggested above.

Personal Notes:
Personal Notes:
This was a favorite dish Karina used to make when she lived with us. She was from Mexico City and an excellent cook. Very authentic tasting and really delicious.

 

 

 

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