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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love this recipe you can use chicken or substitue beef. Its great either way! To save myself time on making chicken I buy the pre-seasoned shredded chicken or seasoned ground beef. If I dont buy premade stuff, i always season my meat. Ingredients:
2 tablespoons corn oil or 2 tablespoons canola oil |
2 tablespoons all-purpose flour |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1 (14 ounce) can chicken broth |
1 (8 ounce) can tomato sauce |
1 teaspoon salt |
1/4 teaspoon garlic powder |
2 cups shredded cooked chicken |
1/2 cup thinly-sliced green onion |
3/4 cup shredded monterey jack cheese |
3/4 cup cheddar cheese |
1/4 cup sour cream |
1 (4 ounce) can dice green chilies |
corn oil or canola oil, as needed |
1/4 cup chopped cilantro |
salt |
pepper |
12 6-inch corn tortillas |
nonstick cooking spray |
Directions:
1. Enchilada sauce directions:.
2. Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
3. Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
4. Filling:.
5. Heat oven to 350 degrees.
6. In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
7. Stir in 1/2 cup enchilada sauce.
8. Season with salt& pepper, set aside.
9. heat 1/2 corn or canola oil in large pan.
10. Fry tortillas, one at a time until soft (10 seconds per side).
11. Drain on paper towels, spray 9 x 13 baking dish with non-stick cooking spray.
12. Spread small amount of sauce in bottom of dish.
13. Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
14. Place seam side down, side by side in prepared dish.
15. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
16. Garnish with extra sour cream, sliced green onions and chipped cilantro.
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