Serves: 6
Total Calories: 791
Simmer chicken until tender in water to which salt, celery tops and clove studded onion have been added. Cool chicken in stock. Remove chicken, skin and bone and cut into bite-size pieces. Sauté chopped onions in 3 tablespoons vegetable oil until soft. Add garlic, salt and pepper to taste, green chilies, sugar, enchilada sauce and simmer 10 minutes. Add chicken and simmer for 5 minutes.
Heat the corn tortillas in 1/4 cup vegetable oil until pliable (this takes only a few seconds for each). Remove excess oil on paper towel, then fill each tortilla with about 1/3 cup of chicken mixture. Roll and place in a shallow greased casserole in a single layer with seam side down. (Recipe may be completed to this point and refrigerated or even frozen.) Heat half-and-half and bouillon cubes in a saucepan, being sure cubes are dissolved. Pour this mixture over enchiladas and sprinkle with grated cheese. Bake at 350° for 30 to 40 minutes until hot and bubbly.
This Chicken Enchiladas recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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