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Chicken enchiladas

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Ingredients/Components

salt - 1 tsp
butter - 5 Tbsp
water - 1/2-1 c
cloves - 1/8 tsp
chili powder - 3 Tbsp
catsup - 1 c
bay leaf - 1 item
cumin - 1/2 tsp
garlic cloves, crushed - 3 item
can tomatoes, diced - 1 item
chicken breasts, cooked and shredded - 6 item
ground cumin optional - 1/2 tsp
onion flakes or 1 medium onion, chopped - 2 Tbsp
whole lemon, sliced real thin and seeds removed - 1 item
Tortilla wrappers - 1 item
Simmer 25 to 30 minutes over low heat
oregano powder or pinch of dried leaves - 1/4 tsp
1-3 jalapenos, diced

How to make chicken enchiladas:

Combine all ingredients except chicken. Simmer 25 to 30 minutes over low heat. Remove bay leaf and all lemon slices. Add chicken, stirring well. Simmer for 25 minutes longer. Fill tortilla wrappers with chicken mixture. Put in 9 x 13 inch dish (or larger). Spread sauce on them and cover with Jack cheese (shredded). Put in oven at 400° until cheese is melted.Sauce:1 small onion, diced2 garlic cloves, crushed1 c. water3 Tbsp. chili powder1/2 tsp. cumin1 tsp. salt1/4 tsp. oregano powder or pinch of dried leaves 2-3 c. catsup 1-3 jalapenos, diced Put all ingredients in food processor except catsup. Blend catsup in slowly. If you like it hotter, you can add more peppers. Spread over filled wrappers.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.5

Average rating: 3.5, total votes: 4

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milk, water, vegetable oil, hot water, honey, 8 oz, chicken broth, oleo or butter, parmesan cheese