"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Made With Love, 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!

April Hoots



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

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 350 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.

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

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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