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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cynthia Ortega's Chicken Enchiladas with Love Recipe

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This recipe for Cynthia Ortega's Chicken Enchiladas with Love is from JE'AN AND BEULAH HEBERT'S FAMILY RECIPES, 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:  
1 Whole Chicken
1 Bunch Onion Tops
1 Can Tomato Sauce
1 Box Kraft American Deluxe Cheese
1 Pack Corn Tortillas
2 Tbsp Flour
2 Tbsp Vegetable Oil
Chili Powder
Cumin Powder
Garlic Powder
Salt
Directions:
Directions:
Boil whole chicken for 45 - 60 minutes
Debone, chop chicken meat, save broth
Grate cheese, cut onion tops
Mix 1/2 of onion tops with chopped chicken, salt to taste; set aside
Mix flour and oil in large pan over medium heat; cook for 3 - 5 minutes while stirring, until medium brown
Pour half of the broth into the flour / oil mixture while stirring
Bring to low boil, add tomato sauce and seasoning to taste (salt, chili, cummin and garlic powder)
Return to low boil, thicken to desired consistency and then to low simmer
Dip corn tortillas (2 or 3 at a time) in this simmering gravy to soften
Roll a tablespoonful of chicken mixture and cheese in softened tortilla and place in casserole dish
Fill dish with one layer of rolled enchiladas
Continue to add more broth to simmering gravy as needed to maintain consistency as you go
Pour remaining gravy over rolled enchiladas and sprinkle with remaining cheese and onion tops
Bake at 350 F for about 25 to 30 minutes
Number Of Servings:
Number Of Servings:
2 casserole pans
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This was my Mom's recipe handed down to me. She was a great mom and loved to cook!

 

 

 

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