VOTE AT THESE COOKING WEB RINGS
CHICKEN ENCHILADAS
INGREDIENTS:
 | 8 (6") corn tortillas |
| 1 cup shredded cheddar or Monterey Jack cheese, divided |
| Cooking spray |
| 2 1/2 cups shredded cooked chicken breast |
ENCHILADA SAUCE:
| 12 long Anaheim green chilies |
| 2 cups thinly sliced onion |
| 1 cup chopped tomato |
| 1/2 cup water |
| 3/4 tsp salt |
| 1/4 tsp ground cumin |
| 6 cloves garlic, minced |
DIRECTIONS: Preheat oven to 450 F (232.22 C). Place chilies on a foil-lined baking sheet, bake for 20 minutes or until blackened, turning once. Place in a zip-top plastic bag for 10 minutes then peel & remove seeds. Place chilies & remaining ingredients in a medium sauce pan. Bring to a boil, cover & reduce heat to a simmer. Simmer for 20 minutes. Pour into a blender & process until well blended. FOR ENCHILADAS: Heat a large nonstick fry pan over medium-high heat until hot. Add tortillas, cook 1 minute on each side. Spread 2 Tbsp of the sauce over each tortilla, spreading to edges then top with 1 Tbsp cheese. Roll up & place seam down in a 9 x 13 baking dish coated with cooking spray. Spoon chicken evenly over top of the tortillas, top with remaining sauce. Sprinkle with cheese, cover & bake at 350 F (176.67 C) for 15 minutes.
SERVINGS: 4 TIME: 35 minutes
SERVING TIPS: Try topping with black olives & sour cream.
CHICKEN ENCHILADAS