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Enchiladas Con Pollo

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Ingredients
  Butter 1 Tablespoon
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Cooked shredded chicken 2 Cup (32 tbs)
  Canned stewed tomatoes 8 Ounce
  Salsa 3⁄4 Cup (12 tbs)
  Canned diced green chilies 4 Ounce, drained
  Chili powder 1⁄2 Teaspoon
  Canned enchilada sauce 11 Ounce (1 Can)
  Flour tortillas/Corn tortilas 8
  Sour cream 1⁄3 Cup (5.33 tbs)
  Shredded cheese 3⁄4 Cup (12 tbs) (Monterey Jack Or Cheddar)
  Chopped green onions 1⁄4 Cup (4 tbs) (For Garnish)
Directions

1. Preheat oven to 450°F (230°C). In a large frying pan, melt butter. Add onion and saute until softened. Add chicken, tomatoes, 1/2 cup (125 ml) of the salsa, the chiles, chili powder, and salt and pepper to taste. Heat through. Keep warm over low heat.
2. Cover the bottom of an 8- by 12- by 2-inch (20- by 30- by 5-cm) baking pan with half the enchilada sauce.
3. One at a time, dampen each tortilla with water and heat on both sides in a hot, ungreased frying pan until soft and pliable.
4. Place 1/4 cup (60 ml) of the chicken mixture on each tortilla and roll; place in baking dish. Top with remaining enchilada sauce, the remaining salsa, sour cream, and cheese.
5. Cover and bake until heated through (15 minutes).

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet

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