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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Cooking for a Cure with Team Tiara!!, 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:  
3 chicken breasts (boiled)
1 dozen corn tortillas
chicken stock from boiled chicken (run through a strainer before using)
1/2 cup butter
1/2 cup flour
1/2 cup light sour cream
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. white ground pepper
dash cayenne
1/2 cup finely chopped cilantro
1/2 cup diced onions
3 -4 cloves finely chopped garlic
2 chopped green chili peppers
2-3 cups shredded Monterrey jack cheese
warm oil for softening tortillas
Directions:
Directions:
Boil chicken breast in water until completely cooked. Save the chicken stock. For the sauce, melt butter over medium heat and add flour to thicken, stirring constantly. Add sour cream and chicken stock to get to the right consistency (it should look like ranch salad dressing). Sometimes I add more flour or chicken stock, as needed. Remove from heat. Add cumin, salt, paprika and peppers. Stir in the cilantro. Set aside. For the chicken filling, shred chicken. Sauté chicken with garlic, onion and green chili peppers (use a little butter and a little olive oil). Remove from heat, add some cheese (about a cup) and stir well. Season mixture as desired. Spray 9x13 baking dish with cooking spray. Heat skillet with about an inch of oil, until warm. Carefully dip tortillas in the oil for a few seconds. This makes them soft so they don't break while rolling. Set onto a paper towel and add filling and a little of the sauce to each tortilla, roll up and place in dish and repeat. When all tortillas are rolled, pour the sauce on top (let it fall down in between enchiladas). Sprinkle with remaining cheese. Bake at 350º for about 20 minutes or until cheese is melted.

 

 

 

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