Tastes Like Chicken! Recipes
(From Chicken Recipes Compiled Since 1992)

Chicken Enchiladas

Category: Tex-Mex

Servings: 6 servings

Description: 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:

1. 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.