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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tablespoons corn or canola oil
2 tablespoons flour
2 tablespoons chili powder
1 teaspoon cumin
1 (14oz) can chicken broth
1 (8oz) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder
2 cups shredded cooked chicken
1/2 cup thinly sliced green onions
3/4 cup shredded cheddar
3/4 cup shredded Monterey jack cheese
1/4 cup sour cream
1 small can diced green chiles
Directions:
Directions:
Heat oven to 350º. Make enchilada sauce by heating oil in large saucepan; stir in flour and chili powder; cook for 1 minute. Add next 5 ingredients; bring to a boil and simmer for 10 minutes. In a medium bowl, mix chicken, green onions, 1/2 cup cheddar and 1/2 cup Monterey jack, sour cream, chiles and chopped cilantro. Stir in 1/2 cup enchilada sauce. Season with salt and pepper. Set aside. Heat 1/2" oil in large pan. Fry tortillas, one at a time, until soft. Drain on paper towels. Spray 9x13 dish with spray. Spread small amount of sauce in bottom of dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla and roll up. Place seam side down, in dish. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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