Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 1 (3 lb.) chicken, cooking oil, 1 large onion, chopped, 1 can cream of chicken soup and 2 (10 oz.) cans ro-tel tomatoes, drained, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Steam chicken in salted water until tender.
Debone and cut up.
Saute onion in small amount of oil until clear.
Add soups, tomatoes, cumin, salt and pepper.
Simmer about 20 minutes. Remove from heat and add sour cream.
Heat tortillas in about 1/4-inch oil (just a second or two) on each side.
They should not be crisp.
Drain on paper towel.
Put a small amount of meat, Monterey Jack and a little sauce.
Roll tortillas.
Place in 13 x 9-inch casserole dish.
Continue until all tortillas are rolled. Pour remaining sauce over top.
Cover with Cheddar cheese and bake at 350Β° for 45 minutes.
π· Perfect Pairings
Complete your meal with these
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