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Chicken Enchiladas Recipe

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Category:
Category:
 

Sauce
Ingredients:  
Ingredients:  
4 lg. chicken breasts, cubed or shredded
2 lg. onions, chopped
1# Monterrey Jack cheese, cubed
1# Pepper Jack Cheese, cubed
8 Tbsp. oil, divided
salt, to taste
cayenne pepper, to taste
parsley, to taste
6" flour tortillas
shredded cheddar cheese
1 head lettuce, finely chopped
16 oz. sour cream
16 oz. salsa
Directions:
Directions:
Season chicken with salt, red pepper & parsley. Heat 4 Tbsp. oil in skillet until hot. Dump chicken in skillet & stir-fry until cooked and browned. (about 7-10 min.) Remove from skillet. Heat another 4 Tbsp. oil until hot. Add onions and cook until clear and beginning to brown. Remove from skillet & add to chicken. When onions & chicken have cooled enough not to melt the cheese, add cheese to mixture.

ASSEMBLE: Put enough sauce into the bottom of a 1 x 9 dish to coat the surface. Dip each tortilla in sauce, coating each side. Place about ⅓ c. filling in each tortilla, then roll tortilla around the filling. Place them side-by-side in dish. Pour remaining sauce over enchiladas. Top with shredded cheddar cheese. Bake at 350º until heated through & cheese is melted on top. (20-0 min.)

GARNISH: Serve each enchilada on a bed of lettuce, topped with sour cream & salsa.

NOTE: Sometimes I double the sauce recipe to have plenty of sauce to cover all my enchiladas.
 

Ingredients:  
Ingredients:  
2 Tbsp. flour
3 Tbsp. olive oil
1 tsp. oregano
1/2 tsp. cayenne pepper
1 tsp. cumin
4 cloves garlic, minced
2 (14 oz.) cans chicken broth
2 (8 oz.) cans tomato sauce
2 Tbsp. lemon juice
Directions:
Directions:
In a large skillet, saute flour in oil for 1 minute. Add spices & garlic; cook for an additional minute. Add broth, tomato sauce & juice. Bring to a boil, stirring constantly until mixture is thickened. It won't be very thick, but you will see a change. Pour into a pie plate for easier dipping.
Personal Notes:
Personal Notes:
Louise Daigle shared this recipe with us.

 

 

 

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