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CHICKEN ENCHILADAS
  • 1/3 cup plus 1 Tbsp. vegetable oil
  • 12 6-inch corn tortillas
  • 1 medium onion, chopped
  • 1 medium bell pepper, seeded and chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 (10 ounce) cans enchilada sauce
  • 3 cups shredded cooked chicken
  • 3 cups packed grated Monterey Jack cheese (about 12 ounces)
  • Sour cream
    1. Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and saute until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.) Preheat oven to 350 degrees F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.

     
     

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