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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

Spicy Chicken Enchiladas Recipe

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This recipe for Spicy Chicken Enchiladas is from Angelique's Family Cookbook, 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:  
1 Onion, chopped
2 Garlic Cloves, finely chopped
1 T Oil
1 can (4oz) Chopped Green Chilis
3 c Cooked Chicken, shredded
1 can (10 oz) Mild Enchilada Sauce (or hotter, if you prefer)
½ c Shredded Jalapeno-Jack cheese
10 Corn Tortillas

Directions:
Directions:
Preheat oven to 375ºF. Sauté onion and garlic in oil in large nonstick skillet over medium heat for about five (5) minutes.

Add chopped green chilis, shredded chicken, and enchilada sauce; cook two (2) minutes.

Stir in ½ c shredded cheese. Remove from heat. Coat flameproof 13x9 inch baking pan with cooking spray.

Microwave tortillas wrapped in damp paper towel for one (1) minute; dip each tortilla in warm water, shaking off excess. Fill each with ⅓ c chicken mixture; roll up and place, seam side down, in pan. Top with enchilada sauce and sprinkle with 1½ c shredded cheese.

Bake at 375ºF for 10 minutes. Broil for five (5) minutes until golden and bubbly.

Personal Notes:
Personal Notes:
I buy one (1) large can of medium or hot enchilada sauce and use whatever shredded cheese I have on hand.

 

 

 

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