Ingredients
-
-
2
-
2
-
2
-
1
-
1
-
1
-
1
-
1/4
-
-
-
-
-
-
Directions
Saucy Chicken Enchiladas, I love this recipe you can use chicken or substitute beef. Its great either way! To save myself time on making chicken I buy the pre-seasoned shredded chicken or seasoned ground beef. If I don’t buy premade stuff, i always season my meat., These were delicious! I made them per the instructions, didn’t change anything. They tasted like the best enchiladas I had in restaurants. To save time on the day making this, I shredded the chicken the day before. I stored it in the fridge in some broth so it wouldn’t get too dry – my mistake, because the chicken absorbed all the broth and made the dish a bit soggy. Looking forward to trying it again without that mistake – it will be great!, Loved this filling. I made with gr. beef and it was wonderful. Will try with chicken soon.Served with gucamole and a salad.
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Steps
|
1
Done
|
Enchilada Sauce Directions: |
|
2
Done
|
Heat Corn or Canola Oil in Large Sauce Pan; Stir in Flour and Chil Powder; Cook For 1 Minute. |
|
3
Done
|
Add Remaining Ingredients, Bring to a Boil, and Simmer For 10 Minutes. |
|
4
Done
|
Filling. |
|
5
Done
|
Heat Oven to 350f. |
|
6
Done
|
Prepare Enchilada Sauce Below. |
|
7
Done
|
in a Medium Bowl, Mix Chicken, Green Onions, 1/2 Cup Cheddar, 1/2 Cup Monterey Jack, Sour Cream, Chiles, and Cilantro. |
|
8
Done
|
Stir in 1/2 Cup Enchilada Sauce. |
|
9
Done
|
Season With Salt and Pepper, Set Aside, Heat 1/2 Inch Corn or Canola Oil in Large Pan. |
|
10
Done
|
Fry Tortillas, One at a Time Until Soft 10 Seconds Per Side. |
