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Chicken Enchiladas Recipe

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

Angie Duke-Haynes
Added: Friday, September 14, 2007


1 lb. chicken breasts
1 c. water
5 tsp garlic minced and divided
1 c. finely chopped onion
4 tsp. canola oil
2 tsp. chili powder
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
tsp. ground pepper
c. all purpose flour
2 c. chicken broth
1 c. milk
2 c. shredded mexican cheese
1 can Ro-tel chopped tomatoes with mild green chilies
12 mexican corn tortillas
optional: green onions

Boil chicken with water and 2 tsp. garlic. Simmer 20 minutes. Shred chicken (set aside remaining chicken liquid). Mix with one cup of cheese and set aside. Saute onion in canola oil, add garlic and all seasonings. Stir in one can or Ro-tel chopped tomatoes with mild green chilies. Heat thoroughtly. Stir in the flour. Add approximately 1 cups of chicken broth and any remaining water from chicken. Boil over medium heat while stirring for 2 minutes until thickened. Remove from heat and stir in one cup of cheese.

Heat the remaining 1 cup of chicken broth (you may need a little extra) in a sauce pan. Dip tortillas in hot broth one at a time until limp approximately 4 seconds per side. Spoon cup of chicken mixture down center and sprinkle with green onion slices if desired. Roll up and place seam down in greased casserole dish. Pour sauce over enchiladas.

Bake 400 degrees for 20-25 minutes until heated through. Sprinkle with remaining mexican cheese and let stand 5 minutes.




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