Tuesday, September 15, 2015

Chicken Enchiladas with Homemade Enchilada Sauce

3 C. shredded chicken...
3 C. shredded cheese your choice
2-3 C. enchilada sauce (canned or homemade)
1 sm. can chopped hatch chiles only use 2 tbsp.
⅓ C. chopped fresh cilantro
1/2 of a fresh hatch chile
2 fresh jalapenos de-veined n chopped
12 corn tortillas

Enchilada Sauce recipe

1 Tbsp. oil
1, 15oz. Fire roasted tomatoes
½ onion, chopped
3 Tbsp. chili powder
2 tbsp. garlic powder
2 tbsp. cumin powder
1 to 2 tbsp. knorr tomate
1 to 2 tbsp. knorr pollo
1 tsp. sugar
4 oz. cans tomato sauce
½ C. water or chicken broth
1/2 tbsp. pepper

Preheat oven to 350 degrees.
Combine the chicken with and 1/4 cup of the veggies for the sauce
Add dry spices from above just a little sprinkle and pepper to taste.
Soften the tortillas by dipping tortilla in the enchilada sauce one at a time. Place tortilla on a plate
Spray a 9 x 13 pan with cooking spray. Fill each tortilla with about ¼-1/3 cup of chicken mixture and roll up, placing seam side down into the pan. Pour 1 cup of enchilada sauce over the top and the remaining cheese. Cover with foil and bake for 20-25 minutes or until heated through. Remove foil and bake for about 5 minutes more or until cheese is bubbly and begins to melt.

Enchilada Sauce Recipe Heat oil in skillet. Add all the veggies from above, cook until veggies are softened. About 8 minutes. Stir in all the spices Cook for another 10 minutes Add in tomato sauce, can of roasted tomato chicken broth or water. Bring to a simmer and cook until slightly thickened. About 7 minutes. Season a bit more if needed. Once it has thicken use a colander n pour the sauce you just made n press with a rubber spatula until all the juices have drained through. Discard the veggies n keep only the broth to deep tortillas once all the tortillas are dipped n filled n in a baking dish pout the remainder of the sauce over the enchiladas top with cheese n bake


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