Chicken Enchiladas
Chicken Enchiladas is an impressive Mexican dinner you can prepare in about 1 hour 46 minutes. Made with half chicken breasts or 1 (2 1/2 lb.) chicken, onion, studded with cloves, celery top, onion, chopped and . and 1/4 c. salad oil, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Simmer chicken in water with salt, celery top and onion studded with cloves.
Remove the skin and cut chicken into small pieces.
Saute chopped onion in 3 tablespoons oil until soft.
Add garlic, chili, sugar, tomato purée, pepper and the chicken. Simmer 10 minutes.
Fry the corn tortillas in 1/4 cup salad oil until soft.
Drain on paper towel.
Fill each tortilla with the chicken mixture; roll and place in shallow pan made for oven-use. Heat half and half and bouillon cubes.
Pour this mixture over the enchiladas; sprinkle with Jack cheese.
Bake at 350° for 45 minutes or until hot.
Serves 12.
🍷 Perfect Pairings
Complete your meal with these
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