Chicken Enchilada
gina
ingredients
- 16 small corn tortilla’s (or flour which are easier to work with)
- 1 1/2lb chicken breast
- 1 large container sour cream
- 1 small can of chopped green chilies’
- 1 pkg shredded Monetary jack cheese
- 1 can old elpaso enchilada sauce(or homemade)
- 1 15oz can tomato sauce unseasoned
- for the sauce:
- 1/4 cup vegetable oil
- 2 tablespoons flour
- 1/4 cup New Mexico or California chili powder
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups water or chicken broth you cooked the chicken in
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- salt to taste
directions
- 1
cook chicken in chicken broth. shred when cooled add sour cream,salt,pepper, chilies’,1/4 package cheese. spread sauce to cover bottom of 9x13 pan. fill tortilla’s and place seem side down in pan. top with sauce, reserving some for serving on the side with cooked enchiladas, and cheese. bake covered 375 for 30 mins or until bubbling and uncover for 5 mins. serve with Spanish rice and Mexican corn
- 2
for the sauce:
- 3
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
- 4
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Source: gina
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