Back when my family first moved to Texas, we had to learn about Tex-Mex. See, we came from the East Coast, and the only exposure we had to things like tacos and enchiladas was the local Taco Bell. So in flipping through a cooking magazine one day, we happened to come across a Crisco ad with a recipe for enchiladas. Looked simple enough, so we plunged right in. Now, these are certainly not authentic anything, but they are 1) delicious, 2) easy to make, and 3) good for leftovers. I still make them when the family gets together since I know everything will enjoy it and happily munch away.
Note: I have doubled the enchilada sauce recipe because, well, I like things saucy.
Chicken Enchiladas in Red Sauce
Adapted from Crisco
Enchilada Sauce
2 cups shredded cooked chicken
½ cup thinly sliced green onion
¾ cup shredded sharp Cheddar cheese
¾ cup shredded Monterey Jack cheese
¼ cup sour cream
1 (4-ounce) can diced green chiles
Canola oil, as needed
¼ cup chopped fresh cilantro
Salt and freshly ground black pepper
12 (6-inch) yellow corn tortillas
Spray a 13x9-inch glass baking dish with cooking spray. Preheat the oven to 350°F. Prepare the Enchilada Sauce.
In a medium bowl, mix chicken, green onions, ½ cup Cheddar cheese, ½ cup Monterey Jack cheese, sour cream, chiles, and cilantro. Stir in ½ cup Enchilada Sauce. Season with salt and pepper. Set aside.
Heat ½ inch of oil in a pan. Fry the tortillas, one at a time, until soft (10 seconds per side). Drain on paper towels. Spread a small amount of the Enchilada Sauce on the bottom of the prepared baking dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla and roll up. Place seam side down, side by side, in prepared dish. Pour remaining sauce over, top with remaining cheeses, and bake until bubbling, 15 to 20 minutes. Garnish with extra sour cream, sliced green onions, and chopped cilantro.
Makes 6 servings
Enchilada Sauce
4 tablespoons canola oil
4 tablespoons all-purpose flour
4 tablespoons chili powder
2 teaspoons ground cumin
4 cups chicken broth
2 (8-ounce) cans tomato sauce
2 teaspoons sea salt
½ teaspoon garlic powder
Heat oil in a large saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes.
Makes 6 cups
Chicken Enchiladas in Red Sauce
Adapted from Crisco
Enchilada Sauce
2 cups shredded cooked chicken
½ cup thinly sliced green onion
¾ cup shredded sharp Cheddar cheese
¾ cup shredded Monterey Jack cheese
¼ cup sour cream
1 (4-ounce) can diced green chiles
Canola oil, as needed
¼ cup chopped fresh cilantro
Salt and freshly ground black pepper
12 (6-inch) yellow corn tortillas
Spray a 13x9-inch glass baking dish with cooking spray. Preheat the oven to 350°F. Prepare the Enchilada Sauce.
In a medium bowl, mix chicken, green onions, ½ cup Cheddar cheese, ½ cup Monterey Jack cheese, sour cream, chiles, and cilantro. Stir in ½ cup Enchilada Sauce. Season with salt and pepper. Set aside.
Heat ½ inch of oil in a pan. Fry the tortillas, one at a time, until soft (10 seconds per side). Drain on paper towels. Spread a small amount of the Enchilada Sauce on the bottom of the prepared baking dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla and roll up. Place seam side down, side by side, in prepared dish. Pour remaining sauce over, top with remaining cheeses, and bake until bubbling, 15 to 20 minutes. Garnish with extra sour cream, sliced green onions, and chopped cilantro.
Makes 6 servings
Enchilada Sauce
4 tablespoons canola oil
4 tablespoons all-purpose flour
4 tablespoons chili powder
2 teaspoons ground cumin
4 cups chicken broth
2 (8-ounce) cans tomato sauce
2 teaspoons sea salt
½ teaspoon garlic powder
Heat oil in a large saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes.
Makes 6 cups
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