Enchiladas Ole Recipe
Ingredients
| 1 1/2 cups coarsely chopped onion, divided | ||
| 1 jalapeno pepper, seeded and chopped | ||
| Garlic | 2 Clove (5gm) | |
| Tomatoes | 1 Can (10oz), crushed | |
| Chili powder | 1/4 Cup (16 tbs) | |
| Dried oregano | 1 Teaspoon | |
| Vegetable oil | 3 3/4 Cup (16 tbs), divided | |
| Cornstarch | 2 Tablespoon | |
| Chicken broth | 2 Cup (16 tbs), divided | |
| Whipping cream | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Cooked chicken breast | 4 Cup (16 tbs) | |
| Corn tortillas | 12 | |
| Shredded monterey jack cheese | 1 1/2 Cup (16 tbs) | |
| Sour cream | 1 Carton (1l) | |
| 1/2 cup chopped green onions | ||
Directions
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.
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.
Chef
