OK, I had 5 requests for my chicken enchilada recipe. Today, I made up a different one due to ingredients I had available. They were delicious!! Not spicy, tho, so you can add spice as you like. Here is what I did today. I cooked 4 chicken breasts in a little olive oil and chicken seasoning (I love Zenders from Frankenmuth) and shredded them. While they were cooking, I made some chicken broth from 4 cups of water and 4 boullion cubes, then split that in half, and cooked a package of spanish rice in 2 cups, and used the other to make my sauce, which was 1 package of enchilada seasoning and a can of tomato paste in the other 2 cups of broth. When the rice was done (7 minutes), I added the shredded chicken and about a third of the enchilada sauce to the rice. I warmed the tortillas, and filled them with the chicken rice mixture and two kinds of shredded cheese, mild cheddar and quisedilla cheese. Then, to stretch the enchilada sauce, I added the broth that cooked out of the chicken breasts to it, poured it over the rolled tortillas, added the rest of the cheese from the bag, and baked them for 30 minutes. Voila! They were awesome. This recipe would make 10 large enchiladas. I froze half the filling to make another meal. You could add green chilis or red peppers if you like them hot. We dont like them too spicy. Top with shredded lettuce and sour cream, serve with refried beans...yummo. Thanks for asking ladies!! HOpe this doesnt sound too complicated. I just made it up as I went along. It was easy.
Posted on: Mon, 17 Nov 2014 00:16:09 +0000
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