Chicken enchiladas
Chicken enchiladas
Ingredients/Components
- salt - 1 tsp
- vegetable oil - 2 Tbsp
- chopped onion - 1/2 c
- chili powder - 1 2
- chicken broth
- can tomato sauce - 1 oz
- ground cumin - 1 tsp
- cloves garlic, chopped - 2 item
- 6-inch corn tortillas - 12 item
- shredded cooked chicken - 3 c
- dry oregano leaves - 1 tsp
- Monterey Jack or sharp Cheddar cheese - 1 c
How to make chicken enchiladas:
Cook and stir onion and garlic in oil in 2-quart saucepan until onion is tender. Stir in broth, chili powder, oregano, cumin, salt and tomato sauce. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Dip each tortilla into sauce to coat both sides. Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken. Place seam sides down in ungreased, rectangular baking dish, 13 x 9 x 2-inches. Pour remaining sauce over enchiladas; sprinkle with cheese. Cook uncovered in 350° oven until cheese is melted, 10 to 12 minutes.Recipe categories: Chicken, Main dish, Poultry.
Rating:
Related ingredients:
cream cheese, pkg, milk, salt, water, buttermilk, margarine, cloves garlic, minced
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