Chicken Enchiladas

prep time:: 20 min
cook time:: 20 min
total time:: 40 min

Makes 6 servings

Christina Kroeger

ingredients

1 lb chicken, cooked, shredded
1t oil
4 garlic cloves, minced
1 can diced tomatoes
2 onions, diced
2 jalapenos, chopped
6 Anaheim peppers, diced (green chiles, optional)
1t pepper
1t salt
8 oz cheddar
8 flour tortillas

Sauce

1/2C Green chiles, roasted or canned
1/2 onion, diced
1t minced garlic
1/2t oregano
1/2t cumin
1/4t garlic powder
1 1/2C chicken broth

directions

1
Preheat 375.
2
In sauce pan heat oil over med. Add garlic. Stir 2 min then add peppers and onions. Stir-fry 3-5 min. Add meat, pepper, salt and 1/2 can tomatoes (plus liquid). Simmer mixture stirring occasionally until thickens.
3
While simmering gently heat tortillas in frying pan until begin to puff up. Place some of the meat/sauce mixture and cheese in each tortilla, roll up, place in lightly greased 9x13 pan.
4
Add sauce over enchiladas and sprinkle with more cheese.
5
Bake 20 min.

Sauce

Saute onions and garlic in olive oil until translucent. Add green chiles and spices, cook. Add chicken broth and simmer 10 min or until reduced. Add to blender and puree. Add to enchiladas.

Source: Christina Kroeger