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Chicken Enchiladas
Info
Preparation time:
10 min
Cooking Time:
1 h 50 min
Ready In:
2 h
Level of Difficulty:
Moderate
Servings:
8
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Amy
Member since Nov 23, 2011
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Chicken Enchiladas

Posted in: Poultry
Wed, Nov 23, 2011, 06:00, 13 Years ago
0 out of 5 with 0 ratings
comments: 0 - hits: 797

Directions

  1. Heat Oil.
  2. Fry tortillas on each side for approximately 3 seconds and set aside on a napkin.
  3. Get a large sauce pan.
  4. Strain stewed tomatoes into the pan, squeezing tomatoes to separate as much juice as possible.
  5. Juice stays in the pan; tomatoes get mixed in with the chicken.
  6. Add the puree tomatoes to the tomato juice in the sauce pan.
  7. Add about 1/2 - 1 Tablespoon of cumin to the sauce pan.
  8. Add about 1/2 Tablespoon of garlic powder and onion powder (or the diced onion).
  9. Heat sauce to a boil and thicken up with cornstarch or flour.
  10. Turn heat down to a simmer.
  11. Take the fried tortillas and dip into the gravy mixture.
  12. Put some chicken and cheese in the middle of the tortilla and wrap it up like a taco.
  13. Continue this until the pan is full or until you run out of ingredients.
  14. Anything left over can get sprinkled on top, including the gravy.
  15. Sprinkle the top with cheese.
  16.  Cover pan with tin foil and bake at 350 degrees, for approximately 1 1/2 hours.

    Makes a large pan serves about 8 really hungry people.
    Serve with lettuce, tomatoes, sour cream, avocado and/or hot sauce.

Ingredients

2-3 packages of corn tortillasShredded Cheese (at least 16 oz , I like a lot of cheese, so I always have more)***Choose one: ***boiled full chicken, 4-5 chicken breast or left over turkey (all de-boned)2 16 oz can of stewed tomatoes1 16 oz can of puree tomatoesCumin Cornstarch or any thickening agent (flour)OilOnion Powder (or one finely diced onion)Garlic Powder

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