Chicken Enchiladas Recipe
These are so good, you won’t be able to resist.
Ingredients:
1 small Onion, chopped
Vegetable oil
2 small Garlic Cloves, minced
1 (14.5 oz.) can Tomatoes
2 Tbsp. Red Chili Powder
1 tsp. Sugar
1/2 Cup Water
12 Corn Tortillas
Peanut Oil
2 to 3 Cups Cooked Chicken, shredded
Salt
2 Cups Cheese, grated
Preheat the oven to 350 degrees F.
Directions:
In a large skillet, sauté the onions with the oil over medium heat, until translucent. Add the garlic for another minute.
Purée the tomatoes in a blender, and add the tomatoes to the onions and garlic, and bring to a simmer.
Add the chili powder, a tsp. at a time, until your desired spice level. Add a tsp. of sugar to cut the tomatoes acidity down. Add the sauce simmers, dilute with water if it starts getting too thick. Then remove from heat.
Combine 1/4 of a cup of sauce, the cooked chicken, and 1/4 of a cup of cheese. Sprinkle with salt and set aside.
Heat a small skillet on medium-high heat and add a tsp. of oil to coat the pan. Dip the tortilla into the sauce, coating it, and place it in the skillet for a few seconds, until it shows some air bubbles, then flip for a few more seconds, and set aside, and repeat with the rest of the tortillas.
Use a 8x12” Pyrex baking dish. Place a few spoonfuls of the chicken to the center of the tortilla and roll it up. Add it to the baking dish and repeat. Cover the rolls with the remaining sauce, and sprinkle on the remaining cheese.
Place in the preheated oven and bake for 10 minutes. Serve with sliced iceberg lettuce, avocado slices, guacamole, or sour cream. You can garnish with cilantro too.
And Enjoy!
Yield: 4 servings
