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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Authentic and bursting with flavor. These chicken enchiladas will become a mainstay on your meal rotation! Ingredients:
2 (12 ounce) cans whole tomatoes |
1/2 teaspoon paprika |
6 teaspoons chili powder |
1/2 teaspoon cumin |
2 teaspoons oregano, crushed |
1/2 teaspoon salt |
2 garlic cloves, minced |
2 onions, chopped fine |
2 tablespoons canola oil |
4 cups grated cheddar cheese |
3 cups grated monterey jack cheese |
12 flour tortillas |
3 large skinless chicken breasts (chopped into 1/2 pieces) |
1 (4 ounce) can chopped green chilies |
1/3 cup shredded parmesan cheese |
Directions:
1. In a large saucepan, mix tomatoes, paprika, chili powder, cumin, oregano and salt. Simmer until thick. About 45 minutes to an hour.
2. Strain and press tomato mixture through a sieve, removing excess juice.
3. Saute' garlic and onions in oil and add to the thick, strained sauce.
4. Mix both cheeses together in a bowl. Dip each tortilla in this tomatoe sauce before filling.
5. Place 1/2 cup of cheese in the center of the tortilla. Add 5-6 pieces of chicken and a pinch of green chiles.
6. Roll and place into a 9 x 13 pan. Repeat until pan is full.
7. Spread remaining tomato sauce over the top and shredded parmesan.
8. Bake at 350 degrees for 25 minutes.
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