Posted by Unknown on June 12, 2001 at 16:45:53:
In Reply to: ISO Pampered Chef Chicken Enchilidas posted by Wanda on June 11, 2001 at 22:45:20:
CHICKEN ENCHILADAS
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1 1/2 chicken breasts
water
oil
1/2 c. flour
1 (28 oz.) can red chili sauce
salt
1 tsp. sugar
ground New Mexico or
California chili (optional)
1 pt. sour cream
shredded Jack and Cheddar
cheeses
12 corn tortillas
1 (2 1/4 oz.) can sliced ripe
olives
1 large onion, finely chopped
chopped green onions
(optional)
Cook chicken in water to cover until tender. Cool, then
finely shred meat. Reserve broth. Heat 3 tablespoons oil in
large saucepan. Add flour and stir 1 minute. Stir in red
chili sauce and half a sauce can of chicken broth. Add salt,
if desired and sugar. Add ground chili, if desired and sour
cream. When blended, add 1/2 cup each Jack and Cheddar cheeses
and let melt.
To assemble enchiladas, fry each tortilla in oil until
softened. Drain and place on each some of the chicken, sliced
olives, chopped onion, a little Cheddar cheese and spoonful of
sauce. Roll and place seam side down in individual heatproof
plates, pie pans or 13 x 9-inch baking dish. Top with sauce,
using at least 2 cups and more if desired. Remaining sauce can
be frozen for another batch of enchiladas. Sprinkle thickly
with shredded Jack and Cheddar cheeses. Broil or bake at 350 degrees
until cheese is melted and sauce is bubbly. Top with chopped
green onions, if desired. Serves 6.
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