Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
pork canton noodles, salad
crockpot spaghetti and meatballs, romaine with creamy Italian dressing
tomatillo chicken, rice, black beans
brisket, pinto beans, Texas toast
roasted apricot chicken, roast potatoes and carrots
pork tenderloin fajitas, chips and guacamole
crockpot loaded baked potato soup, spinach and apple salad

Monday, September 20, 2010

Chicken Enchiladas

I made a creamy chicken enchiladas awhile back for my Bunco group and they were a big success. I decided to stock my freezer with traditonal chicken enchiladas for while my parents are here watching Miss F while we take in the sights and food of Italy. Of course, I had to make a pan for us to have straight away. These were another great use of the Crockpot Chicken Soft Tacos recipe, which I still cannot get enough of.
Chicken Enchiladas with Red Sauce

Enchilada sauce:
2 tbsp canola oil
2 tbsp flour
2 tbsp chili powder
1 tsp ground cumin
14 oz can chicken broth
8 oz can tomato sauce
1 tsp salt
¼ tsp garlic powder

3 cups enchilada sauce (above)
1 recipe Crockpot Chicken Tacos
2 cups shredded Colby Jack cheese
16 six-inch corn tortillas

Heat oil in saucepan; stir in flour and chili powder, cook for 1 minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes.

Add ½ cup cheese and ½ cup enchilada sauce with the shredded chicken. Stir to combine. Microwave the tortillas, 15 to 20 seconds, until soft.

Spread 3 to 4 tablespoons of the enchilada sauce in bottom of a 9x13 glass dish. Fill each tortilla with 2 spoonfuls of chicken mixture and roll up. Place seam side down in dish, side by side. Pour remaining sauce over, top with remaining cheeses and bake at 350 degrees F until bubbling- 15-20 minutes. Garnish with sour cream, green onions, and cilantro.
Pin It Now!

3 comments:

Stephanie @ Confessions of a Trophy Wife said...

YUM! These are the best enchiladas I've ever made at home! I've tried a few recipes, but have been less than impressed. This recipe is a winner and it's going right into my recipe binder so I can make it again and again! I made the full recipe, but froze half. It was just as tasty even after it had been frozen and splitting the recipe into 2 yielded enough for 2 dinners and 2 lunches for both my husband and I. Thanks for a great recipe!

Hamlett Daily Dose said...

I just made these tonight after searching for a different enchilada recipe to use...and they were delicious! I will definitely be using it again in the future. Thanks for sharing :)

Anonymous said...

These were really good. I had ground beef already defrosted so we swapped out the chicken for ground beef, browned with a chopped onion and a tbsp of taco seasoning. Thanks for the great recipe. I'll try it with the chicken next time.

Related Posts Plugin for WordPress, Blogger...