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Easy chicken Enchiladas, chicken flavored with chili and tomatoes rolled up in
Published On: 25 Oct 2008
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 portions.
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.
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.
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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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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