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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Cooking With Barb, 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:  
2 tsp. canola oil
1 medium onion, cut into chunks
1 large poblano pepper, seeded and cut into chunks
3 c. diced cooked chicken breasts
2 c. mild red enchilada sauce, divided
1 can Southwestern-style corn, drained
3 garlic cloves
2 T. chipotle rub
2 c. shredded Monterey Jack cheese, divided
4 flour tortillas
1 egg, beaten

Directions:
Directions:
Preheat oven to 450. Brush large bar pan with oil. Finely chop onion and scrape into bowl. Repeat with poblano. Add chicken, 1 c. of enchilada sauce, corn, pressed garlic and rub. Mix well.

Microwave chicken mixture, loosely covered with lid, on high 4-5 minutes or until hot, stirring halfway through. Stir in half of the cheese.

Arrange tortillas in a clover-leaf pattern on pan with tortillas overlapping in the center of the pan. Starting in the center, brush tortillas with a little of the remaining enchilada sauce. Spoon chicken mixture over sauce.

Fold edges of tortillas up over chicken mixture to cover. Lightly brush enchilada with some of the egg. (Discard rest of egg).

Bake 7-9 minutes or until light golden brown. Microwave remaining sauce on high 45-60 seconds or until hot. Remove pan from oven and top with remaining sauce and cheese. Bake 2-3 minutes or until cheese melts.

 

 

 

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