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Chicken Enchiladas |
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Serves: 6 Print this Recipe3 chicken breasts and 3 thighs or 1 3 1/2 - to 4-pound chicken 1 teaspoon salt Celery tops 1 onion studded with 3 cloves 2 onions chopped 3 tablespoons vegetable oil 1 clove garlic minced Salt and pepper to taste 1 3 1/2-ounce can green chilies chopped and seeded (4 chilies) 1 tablespoon sugar 4 cups red enchilada sauce canned (mild or medium) 12 corn tortillas 1/4 cup vegetable oil 2 1/2 cups half and half 6 chicken bouillon 3/4 pound monterey jack cheese grated 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. Chicken Enchiladas comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Vegetables Beef Burgundy With Croutons Beef Stroganoff Chicken Drumlets Chicken Enchiladas Chicken In Zinfandel Wine Sauce Chicken Orientale Chicken Ronsard Chicken Vienna Cornish Hens With Orange-Ginger Sauce Crab Quiche Crepes Cannelloni Deviled Egg Casserole Filet Of Flounder Au Gratin Ham And Eggs Au Gratin Hot Deviled Crab Lamb In Dill Sauce Moussaka Sausage And Bacon Broil Sausage Strata Savory Chicken Bake Scalloped Oysters Seafood Thermidor Shrimp And Crab Crepes Shrimp de Jonghe Standing Rib Roast Stuffed Chicken Crepes Stuffed Leg Of Lamb Belle Helene Swedish Meatballs Swedish Pork Roast Sweet-Sour Ham Loaf Sweet And Sour Meatballs Tiajuana Skillet Tuna-Shrimp Au Gratin Turkey Breast Madeira Vegetable Frittata Chicken Livers In Onion-Wine Sauce |
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