Chicken Enchiladas Recipe
Chicken Enchiladas has a fine taste. The cheese dressing gives the Chicken Enchiladas a velvety taste.
Ingredients
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons vegetable oil
1 1/2 cups chicken broth
1 to 2 tablespoons chili powder
1 tablespoon snipped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 teaspoon salt
1 can tomato sauce
12 corn tortillas
3 cups shredded cooked chicken
1/2 cup shredded Monterey Jack or sharp Cheddar cheese
Directions
Place onion, garlic and oil in 2 quart microwavable casserole.
Cover tightly and microwave on high until onion is tender, 2 to 3 minutes.
Stir in broth, seasonings and tomato sauce.
Cover tightly and microwave until hot and bubbly, 5 to 7 minutes.
Dip tortillas into sauce to coat both sides.
Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
Place 6 enchiladas, seam sides down, in square microwavable dish, 8x8x2 inches, or rectangular microwavable dish, 10x6 x I 1/2 inches.
Pour half of the sauce over top.
Repeat with remaining tortillas in a second microwavable dish.
Pour remaining sauce over enchiladas.
Cover tightly and microwave each dish separately on high until hot, 4 to 6 minutes.
Sprinkle with cheese and serve with shredded lettuce, if desired.
Cover tightly and microwave on high until onion is tender, 2 to 3 minutes.
Stir in broth, seasonings and tomato sauce.
Cover tightly and microwave until hot and bubbly, 5 to 7 minutes.
Dip tortillas into sauce to coat both sides.
Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
Place 6 enchiladas, seam sides down, in square microwavable dish, 8x8x2 inches, or rectangular microwavable dish, 10x6 x I 1/2 inches.
Pour half of the sauce over top.
Repeat with remaining tortillas in a second microwavable dish.
Pour remaining sauce over enchiladas.
Cover tightly and microwave each dish separately on high until hot, 4 to 6 minutes.
Sprinkle with cheese and serve with shredded lettuce, if desired.
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