Mexican - Spanish, Poultry

CHICKEN ENCHILADAS

  • 2 1/2 cups Shredded cooked Chicken
  • 8 (8 inch) Flour Tortillas
  • 3/4 cup Shredded Jack or Cheddar Cheese
  • 1 large Clove Garlic (quartered)
  • 2 (14.5 oz) cans Tomatoes
  • 1 teaspoon Oregano, dried
  • 1/2 teaspoon Cumin powder
  • 2 tablespoons Olive oil

    • 1. Preheat oven to 350°. Grease a 13x9 inch baking pan.

    2. Process garlic, tomatoes, oregano and cumin in blender until smooth.

    3. Heat oil in skillet. Pour in tomato sauce and boil rapidly for 4 minutes. Remove from heat. stir 1/2 cup into chicken.

    4. Soften 1 tortilla at a time in hot sauce, turning once to coat. Lift from sauce with tongs, allowing excess to drip back into skillet. Place tortilla on a plate; put a scant 1/3 cup chicken mixture down center. Fold ends over toward center and roll tortilla loosely. Place seam side down in baking pan. Repeat with remaining tortillas and chicken mixture. Spread remaing sauce over tops; sprinkle with cheese.

    5. Bake in oven for 20 minutes or until cheese is melted and enchiladas are hot.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!