Thursday, October 29, 2009

Chicken Enchiladas

I haven't made these in a long time, and did last week and they were really yummy. Perhaps this is too basic to put on here, but I've included my sauce recipe so I'm counting it as good.


-2-3 Chicken Breasts Cooked and shredded (Baked, boiled, microwaved, grilled, doesn't really matter)
-Flour Tortillas (I like the mini ones, but it doesn't matter)
-8oz Cheddar or Mexican Blend Cheese (you can use less, but I like them super Cheesy
Enchilada Sauce: (you could just buy it but that isn't fun!)
-3 Tbs Vegetable Oil1 Tbs Flour
-1/4 Chili Powder
-32oz Chicken Stock (Or water and 2 Chicken Bullion Cubes smashed up)
-1 tsp Oregano
-1 tsp Cumin
-1/2 tsp salt

Preheat oven to 350. In a sauce pan, heat oil over medium heat. Stir in flour until blended (30 seconds or so). Add Chili powder and stir for about a minute. Now add all other ingredients and allow to simmer for 10-15 minutes until smooth.

Place chicken in a mixing bowl and add 1/2 the sauce and about 1/2 cup of cheese. Mix until chicken is covered thoroughly. Now it's time to fill your enchiladas, and there is some flexibility here. Put a large tablespoon in a small tortilla, so 2 large tablespoons if you are using regular size tortillas. This is not an exact science, so use your judgement. Spread the chicken out in a line, then roll the enchilada. Do not fold the corners in. Repeat until all the chicken is used. Place enchiladas in a 9x13 pan and cover with the rest of the sauce. Now place as much cheese as you like over the top, I generally use the rest of the bag!!! Now bake for 20-30 minutes until sauce is bubbly.

Be creative with this one. I add peppers or olives sometimes, but the sky is the limit. I find it is best served with sour cream and lettuce. This is also a great recipe to double and serve to a large group. It's different, but easy and can be made ahead of time. Oh, and it's another dinner for under $10!!!!!

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