Ingredients: |
Ingredients: 2 skinless, boneless chicken breasts thawed
( Jan cheats and uses deli rotisserie chicken).
2 cans enchilada sauce (mild or hot, your choice)
2 cups finely shredded cheddar cheese - set a
little aside to cover enchiladas at end of baking.
12 oz. container sour cream
onion powder
garlic powder
cumin
chipotle pepper powder (if you like)
1 pack small corn tortillas (white or yellow)
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Directions: |
Directions:Cook chicken breasts in an simmering pot of water 15 minutes. Cool. You can put whole pot in the sink and run water over it to cool. Pat dry, shred.
In a large bowl mix cheese, sour cream. Add onion powder, cumin and garlic powder to taste. Add Chipolte pepper if you like. Toss in shredded chicken, stir well.
Heat tortilla shells 2 or 3 at a time in microwave. Put them between damp paper towels and microwave for 30 seconds. - enough so they are warm and bend a bit.
Pour enchilada sauce into a large bowl. Dip each corn tortilla into sauce, covering both sides, then fill with chicken and cheese mixture.
Roll each tortilla together, place seam side down in a greased baking pan. Repeat this process until all tortillas have been filled. (This is a messy process, but the enchiladas turn out more moist).
Pour remaining sauce over the enchiladas in the pan.
Cover, bake 20-25 minutes in 350º oven 20 -25 minutes, until sauce is bubbling.
Remove foil and cover enchiladas with remaining cheese. Bake a minute or two longer until cheese is melted. |
Personal
Notes: |
Personal
Notes: Steve Schalig, who is a good family friend and also my financial advisor, brought these enchiladas over for Gary and me several years ago. We just loved them, so Steve graciously gave us his recipe. I have made them a number of times since then. I love this recipe because it is Mexican food that is fairly easy to make.
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