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Big Mama's Enchilada's Recipe | |
Mexican Chicken | |
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Ingredients:
24 soft corn tortillas 2 cups of shredded chicken 1 white onion finely chopped 1 1/2 cups of roughly grated Mexican cheese such as manchego (Monterrey Jack, milk cheddar or mozzarella can be substituted) 1 pint of sour cream 1 cup of chili sauce mixed with 1 cup of chicken broth peanut oil
Directions:
Mix the chicken, onion and 1 cup of the cheese.Heat 2 tablespoons of peanut oil in a skillet until the oil is medium hot. Dip individual tortillas into the chili/broth sauce and heat in the skillet until you see they will fold. This will only take a few seconds. Remove the tortillas and spread 2 tablespoons of the chicken, onion and cheese mixture on the tortilla, roll up and place in a rectangular stoneware or pyrex dish at least 2 1/2 inches deep. Repeat this process with the remaining tortillas. Mix the remaining chili/broth sauce with the sour cream and pour over the rolled tortillas. Sprinkle the remaining cheese on top and bake in a 350 degree oven until bubbly. Decorate with springs of fresh cilantro or strips of hot or mild peppers. Serve hot. | |