Chicken Enchiladas
Seasoned chicken, cheese, and green onions rolled in corn tortillas, topped with enchilada sauce and baked until bubbly.
Source: Better Homes & Gardens New Cook Book pg 114
Ingredients
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Enchiladas
Easy Enchilada Sauce
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- 1
Preheat oven to 375°F. Lightly grease a 3-qt. rectangular baking dish. Prepare Easy Enchilada Sauce if using.
- 2
For filling, in a 10-inch skillet reheat shredded chicken (and onion if using). Stir in jalapeño (if desired), cumin, salt, and black pepper. Cook and stir over medium heat . Transfer to a bowl; cool . Stir in 1 cup of the cheese and the green onions.
- 3
Spoon 1/3 cup filling into each tortilla; roll up. Place filled tortillas, seam sides down, in prepared baking dish. Pour on sauce evenly.
- 4
Bake or until heated through and bubbly around the edges. Sprinkle with remaining cheese. Bake more or until cheese melts. Let stand before serving. If desired, top with pico de gallo.
Easy Enchilada Sauce
- 1
In a 2-qt. saucepan heat 2 Tbsp. vegetable oil over medium heat.
- 2
Stir in 2 Tbsp. all-purpose flour; cook and stir .
- 3
Add 2 Tbsp. chili powder, 1/2 tsp. ground cumin, and 1/2 tsp. garlic powder. Cook and stir more.
- 4
Add one 15-oz. can tomato sauce and one 14.5-oz. can reduced-sodium chicken broth; whisk until smooth.
- 5
Cook and stir over medium-high heat until boiling. Reduce heat; simmer .
- 6
Season to taste with salt, black pepper, and, if desired, hot sauce.
