Chicken Enchiladas
The seasoning in these delicious, easy -to-make enchiladas is up to you. If you want them spicy hot, use ground New Mexico chile. If you prefer milder enchiladas, choose ground California chile.
Ingredients
- 1 1/2 chicken breasts
- Oil
- 1/2 C flour
- 1 (28-oz) can red chile sauce
- 1 t sugar
- Salt
- Ground chile (optional)
- 2 C sour cream
- Shredded Monterey Jack cheese
- Shredded cheddar cheese
- 12 corn tortillas
- 1 can (2 1/4-oz) sliced black olives
- 1 large onion, chopped
- Chopped green onions (optional)
Instructions
- Cook chicken in water to cover until tender.
- Cool, then discard skin and bones and finely shred meat.
- Reserve broth.
- Heat 3 tablespoons oil in large saucepan.
- Add flour and stir 1 minute.
- Stir in red chile sauce and half a chile sauce can of reserved chicken broth.
- Add sugar.
- Season to taste with salt and ground chile and add sour cream.
- Blend well, then add 1/2 cup each Jack and cheddar cheeses and let melt.
- To assemble enchiladas, fry each tortilla in oil just until softened.
- Drain and place on each some of chicken, sliced olives, chopped onion, cheddar cheese and 1 tablespoon 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 or more, if desired. (Remaining sauce can be frozen for another batch of enchiladas.) Sprinkle generously with cheeses.
- Broil or bake at 350F until cheese is melted and sauce is bubbly.
- Top with chopped green onions.