Enchiladas with Grilled Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. chicken breast or tenders
1 can chopped tomatoes and green chilies, Old El Paso or Rotel
2 cans Old El Paso green chili enchilada sauce
1/2 to 3/4 lb. raw tomatillos
fresh cilantro, washed and chopped
2 cups cheddar cheese, grated
12 small white corn tortillas
1/2 tsp. Chicken Base (chicken broth paste)
Chicken fajita spice seasoning (See Odds and Ends section)
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Directions: |
Directions:Grill the chicken with generous application of chicken fajita spice seasoning. (Chicken may be poached in boiling water for about 15 minutes if grilling is not possible. Add salt, garlic and chicken bouillon to the water if using this method.) Set chicken aside.
Combine the 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.
Peel and wash the tomatillos and put them in boiling water for about five minutes.
Blend the simmering sauce with the cooked tomatillos and fresh chopped cilantro.
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 layer of grated cheese. Pour half the sauce over the layers. Repeat layering with tortillas, chicken, cheese and sauce. Add a little more cheese to the top before covering with a final layer of tortillas to the top and finish it 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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:About 1 hr 30 minutes |
Personal
Notes: |
Personal
Notes: This is a variation of the Layered Chicken Enchilada recipe that Joe has developed using grilled chicken. He makes a special fajita seasoning for the grilling. The recipe for the fajita seasoning is found in the Odds and Ends section of the cookbook.
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