Enchiladas (Layered Chicken Variety) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 lb. chicken breast or tenders
1/2 small onion
1 can chopped tomatoes and green chilies, Old El Paso or Rotel
2 cans Old El Paso green chili enchilada sauce
2 cups cheddar cheese, grated
12 small white corn tortillas
1/2 tsp. Chicken Base (chicken broth paste)
|
|
Directions: |
Directions:Cook chicken in a small amount of water with the onion and the Chicken Base until tender and no longer pink. Do not overcook. This will take about 15 minutes. Set chicken aside to cool. Pour chicken broth into container to save for other uses.
Combine tomatoes and enchilada sauce in a sauce pan and heat until simmering.
While the sauce simmers, grate the cheese and cut chicken into bite-size pieces.
Cover the bottom of a medium baking dish with a layer of tortilla halves. Add a layer using half the chicken pieces. Sprinkle on a third of the grated cheese. Pour half the sauce over the layers. Repeat layering with tortillas, chicken, cheese and sauce. Add a final layer of tortillas to the top and finish off by moistening with the remaining sauce and sprinkling the remaining cheese over the top.
Bake in a 325º F oven for about 25 minutes until the cheese melts and the mixture bubbles. |
|
Number Of
Servings: |
Number Of
Servings:Serves 6 |
Preparation
Time: |
Preparation
Time:About 1-1/2 hours |
Personal
Notes: |
Personal
Notes: We learned this recipe from Cathy Dickinson, friends from School of the Woods. Joe served it to his roommates during a summer at Rice U. and they dubbed it Joe-chiladas -- a crowd favorite.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Enchiladas (Layered Chicken Variety) is from