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Chicken Enchiladas Recipe


Ingredients
* 1/2 cup peanut oil
* 1/2 cup onion, chopped
* 2 cloves garlic, crushed
* 1/2 cup flour
* 1 (13 oz) can chicken broth
* 1 2/3 cups water
* 1/2 cup enchilada sauce
* 1 tablespoon chili powder
* 1/2 teaspoon salt
* 1 1/4 cup Cheddar cheese, coarsely shredded
* 1 1/2 cups cooked chicken
* 8 corn tortillas (7 inch)

Directions
1. Heat peanut oil in a saucepan over meadium heat. Add onion and garlic, cook until tender.
2. Stir in flour, mixing until smooth.
3. Gradually add chicken broth, enchilada sauce and water, mixing until smooth. Stir in chili powder and salt.
4. Cook over medium heat, stirring constantly, until thick.
5. Reserve 1/2 cup shredded cheese, then combine remaining cheese with chicken.
6. Dip the tortillas in the prepared sauce for about 5 seconds.
7. Spoon 3 tablespoons of the chicken filling across center of each tortilla, roll up and place seam side down in a shallow baking dish.
8. Pour remaining sauce over top of tortillas and bake at 350 degrees F. for 15 minutes.
9. Sprinkle tops with the reserved shredded cheese and bake until cheese is melted, about 10 minutes more.
Serves 4 people.





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