Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 1 chicken, boiled, boned and chopped (save broth), 1/2 onion, chopped, 1 (9 1/2 oz.) can stewed tomatoes, mashed, 1 1/2 tsp. chili powder and 3 to 5 cloves garlic, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Saute onion and garlic in a large frying pan in 1 to 2 teaspoons oil.
Add chicken, tomatoes, chili powder, cumin and water.
Heat to boiling (may need more liquid).
Dip tortillas in hot vegetable oil, not smoking, but enough to sizzle.
To save calories, dip in hot broth.
Scoop 1 to 2 tablespoons of mixture into each tortilla.
Roll and place in a shallow baking dish.
Top with sour cream and Monterey Jack cheese.
Bake until cheese melts.
Serve with salad and fried rice.
π· Perfect Pairings
Complete your meal with these
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