Chicken Enchiladas

Easy chicken Enchiladas, chicken flavored with chili and tomatoes rolled up in

Chicken Enchiladas | Pachakam

Chicken Enchiladas

Easy chicken Enchiladas, chicken flavored with chili and tomatoes rolled up in

Category : Non-Vegetarian, Chicken

By Lakshmi Ram Nair

Published On: 25 Oct 2008

Rating: 0
0 Votes, 0 Reviews
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1 Hour
Served : 6
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  • 1.For shredded chicken: 3 boneless
    2.skinless chicken breasts 4 cups low sodium chicken broth 4-8 whole black peppercorns 1 bay leaf 1 4 oz can diced green chilis For sauce: 1 Tbs olive oil 1 chopped onion 2 minced cloves of garlic 1 14.5 oz can fire roasted tomatoes 1/4 cup water To assemble: 8-10 6" corn tortillas 1 Tbs canola oil 1/2 cup shredded Monterey jack cheese minced cilantro


Step 1

For sauce:
heat olive oil and saute onion and garlic. Puree tomato and add
to onions, add chili powder and cumin, salt and pepper and simmer for
20 mins. Add water (1/4 cup) if needed to thin. Divide sauce into three

Step 2

Bring chicken broth and chicken with peppercorns and bay
leaf to a boil. lower heat and simmer for 10-15 mins until
chicken is cooked through and no longer pink. Remove chicken
from broth and let cool. shred chicken with two forks or with fingers,
add 1/2 cup sauce and 1 4 oz can diced green chilies.

Step 3

Heat cannola oil over high heat and briefly saute each tortilla
removing to paper towels to drain. Dip tortillas in 1/3rd sauce mixed with a
little water and add 1/4 cup chicken filling to lower portion, roll up tightly and place
seam side down in a 13 x 9 inch dish into which one portion of sauce
has been placed and swirled to coat.

Step 4

Pour remaining 1/3rd sauce over top, sprinkle with grated cheese
and bake at 375 for 20 - 30 mins. Serve with black beans and over
white rice if desired. Sprinkle with finely chopped cilantro if desired

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