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Firecracker Enchiladas Recipe

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This recipe for Firecracker Enchiladas is from The Bush Family Memories of Meals, 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 T vegetable oil
1 large onion, finely chopped
3 T flour
One 29 oz. can tomato sauce
1 T chili powder
2 1/2 tsp. ground cumin
1 1/2 tsp salt
One 2 lb. rotisserie chicken, shredded
1 pound muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
Twelve 6-inch corn tortillas (we prefer flour)
Directions:
Directions:
In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups of water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.

Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.

Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25

 

 

 

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