Envueltos De Pollo Chicken Envueltos Recipe
Ingredients
| Fryer chicken | 1 | |
| Water | 6 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Onion | 1/2 Small, diced | |
| Cooking oil | 1 Tablespoon | |
| Whole tomatoes | 2 Can (10oz) | |
| Garlic | 1 Clove (5gm) | |
| Mixed spices | 1 Teaspoon | |
| Chicken broth | 2 Cup (16 tbs) | |
| Corn tortillas | 12 |
Directions
Preheat oven to 350°.
Lightly grease baking pan.
Boil cut-up chicken in salted water.
Cover, simmer for 40-50 minutes.
Reserve broth.
Remove skin and bones from chicken.
Dice chicken; set aside.
In skillet, saute onion in oil.
Grind garlic and mixed spices, add a little water and add to sauteed onions.
Simmer 1 minute.
Stir in tomatoes and broth.
Simmer 5-10 minutes.
Dip tortillas one at a time in tomato mixture; place in pan.
Fill with chicken; roll like an enchilada.
Place seam-side down to keep filling in place.
Pour remaining sauce over enchiladas.
Bake for 10 minutes.
Serve hot.
Lightly grease baking pan.
Boil cut-up chicken in salted water.
Cover, simmer for 40-50 minutes.
Reserve broth.
Remove skin and bones from chicken.
Dice chicken; set aside.
In skillet, saute onion in oil.
Grind garlic and mixed spices, add a little water and add to sauteed onions.
Simmer 1 minute.
Stir in tomatoes and broth.
Simmer 5-10 minutes.
Dip tortillas one at a time in tomato mixture; place in pan.
Fill with chicken; roll like an enchilada.
Place seam-side down to keep filling in place.
Pour remaining sauce over enchiladas.
Bake for 10 minutes.
Serve hot.
Chef
