Chicken Enchiladas

If you’re looking for a simple, yet delicious, enchilada recipe, you’ve come to the right place. (I felt obligated to post my recipe after I bought all that sour cream, cheddar cheese and Ro-Tel.)

This is my own recipe. I created it before one could look for a recipe online and find 20 great ones. Trust me, 1970 Betty Crocker, which was the book I had handy, just isn’t where you go for Mexican food recipes. Mine is more of a Mexifornia recipe.

Dolly’s Chicken Enchiladas

2    cups    cooked chopped or shredded chicken
¾    cup    sour cream
1    can    Ro-tel* — drained
½    med    onion — chopped
2    cups    cheddar cheese — shredded
½    tsp    salt
⅛    tsp    pepper
10        corn tortillas
1    can    enchilada sauce (or homemade, recipe follows)

Mix chicken, sour cream, Rotel, onion, *1* cup of the cheese (you’ll
be saving the other cup for topping), salt & pepper together.

Pour a couple tablespoons of the enchilada sauce in the bottom of a
9×13 rectangular baking dish. Move the dish from side to side to
spread out the sauce in a very thin layer, covering the bottom.

Heat tortillas in microwave until soft. Don’t over-do it.

Pour a little of the enchilada sauce into a pie plate or dinner plate.
Dip 1 corn tortilla into the sauce, flip and coat the other side. You
only want a VERY THIN coating.

Now, take a couple of heaping tablespoons of the filling and put it on
the tortilla. You aren’t going to spread this all over, just make a
nice straight row of it going from side to side. Roll the tortilla up
and place it seam side down in the rectangle baker. (you will be
making two rows of 5)

Continue saucing the tortillas and rolling the filling in them until
you’ve used all the filling.

Take the remaining enchilada sauce and pour it over the top of the
enchiladas. Top with the cup of cheese you set aside earlier.

Bake uncovered at 350 degrees until bubbly, about 20-30 minutes.

Serve with salsa, sour cream, etc.

*If you don’t have any Ro-Tel, you can use a can of diced tomatoes and a small can of chilies, drain both.

Enchilada Sauce
2    tbsp    Oil
2    tbsp    Flour, White
¼    cup    red chile powder — mild
2    cup    beef broth — fresh or canned
2    cup    tomato puree — canned
½    tsp    Oregano
¼    tsp    Cumin — powdered
½    tsp    Garlic Powder
1    tsp    Salt

Heat oil in large saucepan. Add the flour to the oil and make a roux. Stir and cook over medium heat for 2 minutes until it becomes brown in color. Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic and salt to the roux and simmer over low heat for 15 minutes.

Printed from A Cook’s Books — Recipe management for Macintosh