SearcyLiving.com

   




Chicken Enchiladas

Chicken Enchiladas


CHICKEN ENCHILADAS

Ingredients:

1/2 Cup Chopped Onion
2 Tbls. Margarine
2 Cup Chopped, Cooked Chicken
1 Cup Chili Sauce
12 Corn Tortillas
2 Cup Cream
1 Cup Chicken Stock
1 1/2 Cup Jack Cheese
Salt

Directions:

Cook onion in margarine and add chicken, 1 cup chili sauce, sour cream and 1 tsp. salt. Heat the tortilla a few seconds in hot oil till pliable. Spread 2 heaping tbles. filling on each one and roll. Place seam side down in greased 3 Qt. baking dish. Mix cream and stock and pour roll. Cover w/grated cheese. Bake in 350 degree oven for 30 minutes or till bubbling.

Quick Chili Sauce

Ingredients:

1/2 Cup Chopped Onion
1 Close Garlic, Mashed
2 Tbls. Oil
1 Tbls. Flour
1/4 Tsps. Cumin
1 Cup Tomato Puree
1 Cup Chicken Stock
1/4 Cup Chili Powder
1/2 Tsp. Oregano
1 Tsp. Salt

Directions:

Cook onion and garlic in oil till wilted. Add flour and cook 1 minute and then add other ingredients. Simmer 10 minutes. Makes about 2 cups.

- Dorothy Arthur
Printer-Friendly Version


OTHER RECIPES

Festival Chicken | Caliente Chocolate Cake
Mama's Crab Meat Souffle
Pumpkin Rolls | Scrambled Egg Casserole
Spinach Sarah | Savory Tortilla Treats
Red Velvet Cupcakes | Dirt Cake With Worms
Caterpillar Cupcakes | Ladybug Cupcakes
Baked Macaroni | Strawberry Dessert
Shadea | Chicken Enchiladas
Artichoke Brunch Casserole