"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchiladas Recipe

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

April Hanus
Added: Sunday, November 4, 2007


2 T. oil
1-1/2 lbs. chicken breast
1 medium onion, chopped
2 T. chili powder
1/4 T. ground cumin
1/4 tsp. salt
1 c. water
2 c. Monterey Jack cheese
12 - 6 inch corn tortillas
3 -10 oz. cans enchilada sauce (1 hot, 2 mild)

Cook chicken in crock pot or boil in pan until tender - shred chicken when cooked. Over medium heat, add oil and onion, cook until brown. Add chicken. Stir in chili powder, cumin & salt - cook 1 minute. Stir in water, loosen browned
bits from pan.

Over high heat bring to boil. Reduce heat to low, cover & simmer until meat is very tender and most of liquid is absorbed - about 30 minutes. Stir occasionally. Remove from heat.

In a greased 9x13 pan, cover bottom of dish with a small amount of sauce, dunk tortillas in sauce & lay on bottom of pan. Add layer of chicken, sauce, and cheese. Repeat, ending with layer of tortillas & sauce on top. Bake at 350 degrees for 30 minutes or until hot in middle. Top with cheeses and bake a few minutes longer until cheese is hot and bubbly.

Garnish with green onion, tomato, and lettuce. Yummy!

Personal Notes:
Personal Notes:
This is really good!




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