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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from YAYA SISTERS, 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:  
6 Chicken Breasts (boiled for 20 minutes) Keep 2 c. of chicken broth
2 c of canned chicken broth
8 burrito size tortillas
3 T. picante sauce
1/2 c. cilantro
1/2 c. sour cream
1 tsp. cumin
1 T. flour
1/2 stick butter
1 bag of 4 oz. grated jack cheese
1 bag of 4 oz. grated cheddar cheese
1 can of black beans (optional)
Directions:
Directions:
In blender combine cumin, cilantro, sour cream, 1 cup of chicken broth and 1 c. reserved chicken broth.
In skillet or saucepan, heat butter slowly and add flour until smooth.
Slowly add 2 other cups of the chicken broth (canned and reserved) until smooth and creamy.
Add in sauce in blender. This is the gravy.

To make enchiladas: Take each tortilla and fill with 1/3 c. shredded chicken and 1 to 2 T. picante sauce. You can also add black beans. Roll tortillas and place in 9x13 pan. Seam side down.
Fill the pan with the "gravy" covering the enchiladas. Sprinkle cheeses on top.

Bake uncovered for 30 min. at 350º.

 

 

 

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