Chicken Enchiladas
Chicken Enchiladas baby!
- 8
- 30 minutes
- 45 minutes
Ingredients
Sauce
- 2 tablespoons Canola Oil
- 2 tablespoons all-purpose flour
- 28 oz. (1 can) enchilada sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Meat
- 1 lb chicken
- 1 onion finely chopped
- 1/2 teaspoon salt
Enchiladas
- Canola oil
- 10 - 14 corn tortilla
- 8 oz (2 cans) diced green chilies
- 1 cup green onions
- 1/2 cup chopped black olives
- 3 cups grated sharp Cheddar cheese
- Cilantro
Directions
For the sauce: In saucepan over medium-low heat, combine canola oil and flour. whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt, and pepper. Bring to boil. Reduce heat and simmer while you prepare the other ingredients.
For the meat: While sauce is simmering, brown the chicken with the onions in a large skillet over medium-high heat. Add the salt, stir to combine. Turn off the heat and set aside.
Rest: Lightly fry the tortillas over canola oil until soft (Do not crisp). Drain on a paper towel-lined plate. Preheat oven to 350 degrees F.
Spread 1/2 cup of sauce in the bottom of a 9x13 inch baking dish. Dip each tortilla into the sauce. set the tortilla on a plate. Place some of the meat, chilies, green onions, and black olives. Top with lots of cheddar. Roll up tortilla, place in baking dish.
Repeat for all tortillas. Top with excess items from above.
Bake for 20 minutes until bubbly. Top with cilantro and profit.
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