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Envueltos De Pollo Chicken Envueltos

The.Southerner's picture
Ingredients
  Fryer chicken 3 Pound (1 Bird)
  Water 6 Cup (96 tbs)
  Salt 1 Tablespoon
  Onion 1⁄2 Small, diced
  Cooking oil 1 Tablespoon
  Canned whole tomatoes 31 Ounce (2 Cans, 15 1/2 Ounce Each)
  Garlic 1 Clove (5 gm)
  Mixed spices 1 Teaspoon (Peppercorns And Cumin)
  Chicken broth 2 Cup (32 tbs)
  Corn tortillas 12
Directions

Preheat oven to 350°.
Lightly grease baking pan.
Boil cut-up chicken in salted water.
Cover, simmer for 40-50 minutes.
Reserve broth.
Remove skin and bones from chicken.
Dice chicken; set aside.
In skillet, saute onion in oil.
Grind garlic and mixed spices, add a little water and add to sauteed onions.
Simmer 1 minute.
Stir in tomatoes and broth.
Simmer 5-10 minutes.
Dip tortillas one at a time in tomato mixture; place in pan.
Fill with chicken; roll like an enchilada.
Place seam-side down to keep filling in place.
Pour remaining sauce over enchiladas.
Bake for 10 minutes.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
12

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