"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Enchiladas Recipe

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Contributor:  
Contributor:  
Ali Webb

Category:
Category:

Ingredients:  
Ingredients:  
4 bone-in chicken breasts
4 C grated sharp cheddar cheese
24 corn tortillas
1 small jar PACE picante
1 large can enchilada sauce
small onion, chopped
optional -- cilantro, can of chopped green chiles
cooking oil

Directions:
Directions:
Place the chicken on a foil lined cookie sheet in a 375 oven. Cook for about 45 minutes or until done. After the chicken has cooled, remove it from the bone with a fork and shred it. While the chicken is cooking, chop the onion and then sauce in a pan with cooking oil. Add the shredded chicken, the jar of Picante. Fill the jar with water and pour it in the chicken. You can add cilantro or chopped green chiles if you like. Simmer the chicken mixture for 10-15 minutes.

Assemble everything by the stove. Grease a 9" by 11" casserole dish. Fill a bowl, big enough for dipping the tortillas with enchilada sauce. Fill a bowl with grated cheese. Put 2 T of cooking oil in a small pan where you will lightly fry the tortillas.

Heat up the oil and add the tortilla, fry lightly on each side. You will need to periodically add more oil as you fry the tortillas. Place fired enchilda in the sauce bowl, lightly coating each side. Then lay flat and add about 2-3T of chicken and a 1 T grated cheese. Roll up and place in casserole. Continue until all the enchiladas are rolled. Cover with remaining enchilada sauce, top with grated cheese. Cook in a 350 oven for about 30 minutes. Top with dab of sour cream, sprig of cilantro.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I've made this recipe countless times and everyone loves it. Serve it with rice and refried beans, a green salad and you've got a fiesta. You can adjust the spiciness by using the medium or hot picante or enchilada sauce. Not much prep work but frying, dipping and rolling the enchiladas does take some time but it is easier than it sounds.

I don't know where this recipe came from but I think it may have come out of cookbook from Mexico that my Mom had. I've tried a bunch of things to avoid frying the tortillas-- you can put them on a cookie sheet, spray with Pam on both sides and cook in an oven for about a minute but frying them works the best. You need them to be soft enough to roll up.

 

 

 

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