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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is my favorite Chicken Enchiladas recipe. I get requests for this recipe all the time. It's a bit lower in fat because you're not dipping the tortillas in hot oil. This recipe is from Betty Crocker's Chicken Cookbook. Ingredients:
1 medium onion, chopped |
2 cloves garlic, chopped |
2 tablespoons vegetable oil |
1 1/2 cups chicken broth |
1 -2 tablespoon chili powder |
1 teaspoon dried oregano leaves |
1 teaspoon ground cumin |
1 teaspoon salt |
1 (8 ounce) can tomato sauce |
12 6-inch corn tortillas |
3 cups shredded cooked chicken |
1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese |
sour cream |
Directions:
1. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.
2. Stir in broth, chili powder, oregano, cumin, salt and tomato sauce.
3. Heat to boiling; reduce heat, simmer uncovered 10 minutes.
4. Dip each tortilla into sauce to coat both sides.
5. Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
6. Place seam sides down in an ungreased rectangular baking dish, 13x9x2 inches.
7. Pour remaining sauce over enchiladas; sprinkle with cheese.
8. Cook uncovered in 350° oven until cheese is melted, 10-12 minutes.
9. Serve with sour cream and, if desired, shredded lettuce.
10. Do-ahead Note: After placing enchiladas in baking dish, sprinkle with cheese (do not pour remaining sauce over enchiladas); cover and refrigerate no longer than 24 hours.
11. To serve, pour remaining sauce over enchiladas; cook uncovered in 350° oven until hot and bubbly 20-30 minutes.
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