Chicken Enchiladas

CHICKEN ENCHILADAS


This recipe is an ad for Crisco Oil. I use Penny FL's sauce recipe too. It is good. I also use turkey instead of chicken.

3 cups enchilada sauce
2 cups shredded cooked chicken
1/2 c. thinly sliced green onions
3/4 c. shredded cheddar
3/4 c shredded Monterey Jack
1/4 c. sour cream
1 4 oz. can diced green chiles
1/4 c chopped fresh cilantro
salt & pepper to taste
12 6" corn tortillas (I use larger flour totillas. We like the flour ones instead of the corn. But because they are bigger, I use fewer tortillas)

Heat oven to 350 degrees. Prepare the enchilada sauce below. In a medium bowl, mix chicken, green onions, 1/2 c cheddar, 1/2 c Monterey Jack, sour cream, chiles & cilantro. Stir in 1/3 c enchilada sauce. Season with salt & pepper. Set aside. Heat oil in pan and fry tortillas, one at a time until soft (10 seconds per side) (I don't do this step since I use flour tortillas). Drain on paper towels. Spray 9 X 13 baking dish with oil. Spread small amount of sauce in bottom of dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla & roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over top with remaining cheese & bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions & chopped cilantro.


Penny's Enchilada Sauce:

3 T. vegetable oil
1/2 t. oregano
2 T. flour
1/2 t. cumin
1/8 c. chili powder (2 Tbsp.)
1/2 t. garlic powder
1 15 oz can of tomato sauce
1-1/2 c beef broth

Heat oil and flour in saucepan for 1 minute. Ad remaining ingredients and simmer at least 15 minutes.