Chicken Enchiladas with Chiles


Prep time: About 15 minutes
Cooking time: About 50 minutes

Makes: 4 servings




Directions -

  1. You will need a 9 x 13" pan for baking the enchiladas.
  2. Heat 1 T. oil in a large pan. Brown chicken 3 minutes on each side.
  3. Add 2 cups water, cover, and steam chicken 8 minutes. Remove chicken.
  4. Using two forks, shred the chicken and set aside. Divide it into 8 portions.
  5. Divide 4 oz of cheese into 8 portions.
  6. Mince red and jalapeño peppers.
  7. Heat remaining oil in a skillet. Saute garlic one minute.
  8. Add peppers and saute 3 minutes. Add chicken soup base and 1 cup of water. Cover and simmer 5 minutes.
  9. Simmer 2 cups water in a skillet.
  10. Gently dip a tortilla into hot water for 4 seconds to soften. Spread it flat on a plate.
  11. Spread one portion of chicken in a line near center of tortilla. Top with one portion of cheese.
  12. Gently tuck the short end of the tortilla under the chicken and wrap into a roll.
  13. Place enchilada in baking pan. Repeat with other 7 tortillas, putting them side-by-side in the baking pan.
  14. Pour sauted peppers and garlic over enchiladas. Top with remaining 2 oz. of cheese.
  15. Bake at 400 deg. for 20 minutes.
  16. Carefully transfer 2 enchiladas to each dinner plate, top with yogurt or sour cream.

Based on a recipe from Sept. 2007 Sunset magazine.


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