Wednesday, January 27, 2010

Chicken Enchiladas

Tonight we are having my husband's favorite meal. Chicken enchiladas. Instead of the usual mild enchilada sauce I used salsa verde. Either way these make a great meal. I can't believe that I haven't posted this recipe yet. Enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 8 enchiladas
1 lb. boneless, skinless chicken
1/2 small onion, chopped
1 can (8 oz) tomato sauce
1 Tbsp. worchestershire sauce
3 cloves of garlic, pressed
2 tsp. chili powder
1 tsp. oregano
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. cumin
1 can (10 oz.) mild enchilada sauce (salsa verde if you want more fire)
8 flour tortillas , 8 inch
3 c. shredded mexican cheese divided (set one cup aside to top the enchiladas)
cooking spray
1. Boil chicken until thoroughly cooked.
2. Shred chicken with fork and place in large mixing bowl.
3. Add in the onion, tomato sauce, worchestershire, garlic, chili powder, oregano, paprika, pepper, and cumin. Mix well. Set aside.
4. Meanwhile, place the stack of tortillas on a microwaveable plate. Place in microwave for 15 seconds. Flip the stack of tortillas and cook for another 15 seconds on the other side.
5. Spray a 9x13" baking pan with cooking spray, and pour half of the enchilada sauce onto the bottom of the pan.
6. Fill each tortilla with the seasoned chicken mix and a heavy sprinkling of cheese.
7. Fold tortillas and place folded side down in baking pan.
8. Pour remaining sauce over folded enchiladas and top with remainder of the cheese.
9. Bake in oven uncovered at 350 degrees for 20 minutes (30 minutes if these were refrigerated).
10. Enjoy!

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