CHICKEN ENCHILADAS
The chicken enchiladas recipe is a family favorite and perfect to make with leftover chicken. Simply gather the ingredients and follow these simple instructions.
WHAT YOU NEED:
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3 1/2 cups cooked chicken, cut into bite-size pieces
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3 1/2 cups shredded cheddar cheese, divided
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8 corn tortillas
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1/2 cup chopped green onions
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2 garlic cloves, chopped
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4 tbsp. vegetable oil
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1 tbsp. Hot Mama’s Habanero Pepper Powder
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1/2 tsp. leaf oregano
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2 tsp. cumin
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2 cans (15 oz.) tomato sauce
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1 cup water
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Sour cream
DIRECTIONS:
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Preheat oven to 350 F.
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Sauté the onions and garlic in oil for about 3 minutes (DO NOT let them brown!)
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Add the chili powder, oregano and cumin
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Cook 1 to 2 minutes longer, stirring constantly.
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Add the tomato sauce and water
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Simmer for 5 minutes
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Add 3/4 cup sauce to the chicken and 1 to 2 cups cheese and mix well.
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Heat each tortilla a few seconds on each side in a skillet over medium heat. Stack on a paper towel.
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Spread 1/2 cup sauce in the bottom of a shallow 2 quart baking dish.
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Divide the chicken mixture evenly between the tortillas. Fold the sides over the filling and place seam side down in the baking dish.
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Pour the remaining sauce over the enchiladas.
*Optional: for an extra spicy note, dash a few drops of Aunt Sadie’s Pepper Sauces including Fiery, or Too Hot.