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.
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Submitted 6/13/05.
Source: www.mexconnect.com
Submitted By: Teresa Johnson
techgoddess@att.net
Big Mama's Enchilada's