Enchiladas Con Pollo Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| 2 cups cooked, shredded chicken | ||
| Canned tomatoes | 8 Ounce, stewed | |
| Salsa | 3/4 Cup (16 tbs) | |
| Green chiles | 1 Can (10oz), drained | |
| Chili powder | 1/2 Teaspoon | |
| Sauce | 1 Can (10oz) (To taste salt and freshly ground black pepper) | |
| 8 flour or corn tortillas | ||
| Sour cream | 1/3 Cup (16 tbs) (To taste salt and freshly ground black pepper) | |
| 3/4 cup shredded Monterey jack or Cheddar cheese | ||
| As needed chopped green onions, 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).
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).
Chef
