Chicken Enchiladas With Tortillas Recipe
Chicken Enchiladas is such a simple chicken dish. I seriously hope you get to enjoy this Chicken Enchiladas. I loved it!
Ingredients
1 whole chicken breast, halved and skinned
1 cup chopped onions
1 egg
1 tablespoon water
1 tablespoon minced fresh coriander (optional)
2 cups red chili sauce
8 Corn Tortillas
1/4 cup shredded Monterey Jack cheese
1/2 cup low-fat yogurt
1/2 cup chopped scallions
Directions
Place the chicken in a small saucepan with enough water to cover.
Bring just to a boil, then reduce heat to simmer, partially cover the pan, and poach the chicken until tender, about 25 minutes.
Meanwhile, heat a medium-size skillet over low to medium heat.
Add the onions and cook, stirring, until they are translucent.
Turn the heat to low and let the onions cook for another 5 minutes or until tender. (Do not brown. Add a few drops of water, if necessary, to prevent scorching.) When the onions are tender, beat the egg with the tablespoon of water and the coriander and add to the skillet.
Stir occasionally and remove from heat when the egg is set.
When the chicken is tender, remove from the heat and drain.
When cool enough to handle, remove the bones and cube the meat.
Combine the chicken with the onion and egg mixture.
To assemble the casserole, place 1 cup of the red chili sauce in a small skillet just large enough to hold a tortilla.
Bring the sauce to a boil, then reduce heat, and as the sauce simmers, dip a tortilla into the sauce just long enough to soften the tortilla.
Roll one-eighth of the chicken mixture in the tortilla, then place, seam side down, in a 9 X 13-inch baking dish.
Repeat with the remaining tortillas and filling, placing the enchiladas side-by-side in the baking dish.
Pour all of the remaining sauce over the enchiladas and sprinkle with the cheese.
Cover loosely with foil and bake at 350° for 30 minutes.
Remove from the oven and spoon the yogurt down the center of the row of enchiladas.
Sprinkle the chopped scallions on top of the yogurt.
Bring just to a boil, then reduce heat to simmer, partially cover the pan, and poach the chicken until tender, about 25 minutes.
Meanwhile, heat a medium-size skillet over low to medium heat.
Add the onions and cook, stirring, until they are translucent.
Turn the heat to low and let the onions cook for another 5 minutes or until tender. (Do not brown. Add a few drops of water, if necessary, to prevent scorching.) When the onions are tender, beat the egg with the tablespoon of water and the coriander and add to the skillet.
Stir occasionally and remove from heat when the egg is set.
When the chicken is tender, remove from the heat and drain.
When cool enough to handle, remove the bones and cube the meat.
Combine the chicken with the onion and egg mixture.
To assemble the casserole, place 1 cup of the red chili sauce in a small skillet just large enough to hold a tortilla.
Bring the sauce to a boil, then reduce heat, and as the sauce simmers, dip a tortilla into the sauce just long enough to soften the tortilla.
Roll one-eighth of the chicken mixture in the tortilla, then place, seam side down, in a 9 X 13-inch baking dish.
Repeat with the remaining tortillas and filling, placing the enchiladas side-by-side in the baking dish.
Pour all of the remaining sauce over the enchiladas and sprinkle with the cheese.
Cover loosely with foil and bake at 350° for 30 minutes.
Remove from the oven and spoon the yogurt down the center of the row of enchiladas.
Sprinkle the chopped scallions on top of the yogurt.
