Chicken Enchilada's
- prep time:
- 1 hour
- cook time:
- 45 Minutes
- total time:
- 1 hour 45 minutes
- other time:
- 15 minutes to roll a dozen
Donna Rayburn
Emma’s Tex-Mex Enchilada’s. The best just this side of the boarder.
ingredients
- 1 Chicken, cooked & shred
- 1 Onion
- 3 Garlic Cloves
- 1 lb. Cheddar Cheese
- 1 lb. Pepper Jack Cheese
- 1 Cup Chicken Broth
- 4 - 12 oz. can Enchilada Sauce
- 1 tsp. Salt
- 1 tsp. Pepper
- Corn Tortilla’s
directions
- 1
Boil Chicken and then cut or shred. Put shredded chicken in a bowl. Chop Onion & mince garlic, saute, and add to chicken. Grate cheddar & pepper jack cheese. Add one cup each of cheese to chicken mixture. Add broth & 1 can of enchilada sauce to chicken mixture, then add salt & pepper. Stir. May need to add additional salt & pepper to taste.
- 2
Fill a skillet with veg. oil, about 1" and heat. Immerse one tortilla in the hot oil. When a bubble forms then flip tortilla removing immediately when another bubble forms. Fill & roll. Fry next tortilla & fill.
- 3
Place enchilada’s in a greased 9 X 13" baking dish. Pour over top one can of enchilada sauce. Add one cup each of cheese. Cover and bake @ 375* for 35 minutes. Remove foil and bake additional 5 to 10 minutes...ensuring the cheese has melted.
Source: Donna Rayburn
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