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Chicken Enchiladas

February 21, 2012

These are my dad’s favorite enchiladas.  They take a lot of time to make so we only make them on special occasions like his birthday.

This is my adaptation from an ad sponsored by Crisco.

3 c. *enchilada sauce                                      2 c. shredded cooked chicken

3/4 c. cheddar cheese                                    3/4 c. monterey jack cheese

1/4 c. sour cream                                             1 (4 oz) can diced green chiles

12 (6 ” corn tortillas)

Heat oven to 350 degrees.  Prepare enchilada sauce below.  In a bowl, mix chicken, 1/2 c. cheddar cheese, 1/2 c. monterey jack cheese, sour cream and chiles.  Stir in 1/2 c. enchilada sauce.  Soften tortillas (we put them in the microwave for 10 sec. intervals, until soften).  Spread a small amount of sauce in the bottom of a 9 x 13 pan.  Spread 2 tbsp. of chicken mixture in each tortilla and roll up, placing seam side down.  Pour remaining sauce over enchiladas, then sprinkle remaining cheese on top.  Bake about 20 minutes.

*Enchilada Sauce:

2 tbsp. oil  (Crisco)                                   2 tbsp. flour

2 tbsp. chili powder                                 1 tsp. ground cumin

1 (14 oz) can chicken broth                  1 (8 oz) can tomato sauce

1 tsp salt                                                       1/4 tsp. garlic powder

Heat oil in saucepan.  Stir in flour and chili powder; cook for 1 minute.  Add remaining ingredients.  Bring to a boil and simmer for 10 minutes.

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From → Enchiladas

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