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Enchiladas Ole

Healthycooking's picture
  Coarsely chopped onion 1 1⁄2 Cup (24 tbs), divided
  Jalapeno pepper 1 , seeded and chopped
  Garlic 2 Clove (10 gm)
  Canned crushed tomatoes 16 Ounce (1 Can)
  Chili powder 1⁄4 Cup (4 tbs)
  Dried whole oregano 1 Teaspoon
  Vegetable oil 3 3⁄4 Cup (60 tbs), divided
  Cornstarch 2 Tablespoon
  Canned chicken broth 2 Cup (32 tbs), divided
  Whipping cream 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Shredded cooked chicken breast 4 Cup (64 tbs)
  6 inch corn tortillas 12
  Shredded monterey jack cheese 6 Ounce (1 1/2 Cups)
  Sour cream 8 Ounce (1 Carton)
  Chopped green onions 1⁄2 Cup (8 tbs)

Position blade in food processor, and add 1/2 cup onion and next 3 ingredients; process.
Saute chili powder and oregano in 2 tablespoons oil in a skillet for 3 minutes.
Add tomato mixture; simmer for 5 minutes.
Combine cornstarch and 2 tablespoons broth.
Add remaining broth and cream to tomato mixture; cook 2 minutes.
Add cornstarch mixture; cook until thickened.
Stir in salt and pepper.
Saute remaining 1 cup onion and minced garlic in 2 tablespoons hot oil in a skillet over medium-high heat until tender.
Add chicken; cook until lightly browned.
Stir in 1 cup tomato mixture.
Pour 3 1/2 cups oil into a skillet.
Fry tortillas, one at a time, over medium-high heat 8 seconds on each side.
Drain on paper towels.
Brush one side with tomato mixture.
Spoon about 1/4 cup chicken mixture down center.
Roll tortilla; place, seam side down, in a greased 13- x 9- x 2-inch baking dish.
Repeat with remaining tortillas.
Pour remaining tomato mixture over tortillas; sprinkle with cheese.
Bake, uncovered, at 375° for 15 minutes.
Top with sour cream and green onions.

Recipe Summary

Main Dish

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