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Chicken Enchilada Recipe
Traditional Mexican Chicken Enchilada recipe.It's an absolutely delight to eat that you would want to make again & again.I am not good at making Chicken enchiladas,this is my friend's recipe that I am sharing with you.
|Chicken breasts||6 , cut into 1" pieces (cooked)|
|Enchilada sauce||32 Ounce (Old El Paso)|
|Canned tomato sauce||4 Ounce|
|White corn tortillas||16|
|Garlic powder||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Cheddar cheese||2 Cup (32 tbs) (combined with 2 c. Monterey Jack cheese)|
|Chicken bouillon cube||1 (in 1/4 cup liquid)|
|Stewed tomatoes||1 Cup (16 tbs)|
Start making chicken enchiladas by chopping onions. Saute onion with garlic powder in butter,add dissolved bouillon cube,tomatoes,enchilada sauce,seasoning,herbs. Fry tortillas in oil for a couple of mintues.Take out tortillas on a kitchen napkin to soak excess oil.Drop tortillas in the sauce.Fill tortillas with chicken & cheese & roll it up.Pour remaining sauce on top and sprinkle with cheese. Bake on a baking dish for 30-35 at 350 degrees. For best taste, serve while hot. Nothing beats a good creamy chicken enchilada.