Sunday, July 25, 2010

Sandy's Chicken Enchiladas

4 lg chicken breasts, cooked and shredded or cut in small pieces (I like mine shredded)
2 medium size onions, (or one really large) minced or dices small
3 cans green chiles (walmart has their brand GV for .67 cents and they are just right (mild)
1 lg of Monterrey Jack cheese, cut in strips or shredded. Can use mozzarella if you have it.
Chicken bouillon, enough to make 6 cups of broth
1 teaspoon garlic powder or 2-3 cloves fresh garlic minced
1 red bell pepper chopped small or minced (for decor as well as flavor)
1/2 to 1 cup green onions sliced thin (for decor as well as flavor)
1/2 pint sour cream (I use FAT FREE or LOW FAT)
Corn Starch
5-6 dozen corn tortillas or 2 dozen large flour tortillas

Take the chicken and cook it first. Take out of pan to cool once it's cooked. When cool cut shred (pull apart with hands). Set broth aside to make sauce.

To shredded chicken add 2 cans green chiles and 1 chopped onion. (My hubby likes cooked onions so I saute them quickly in a teaspoon of oil or PAM.)
You can either add 2 cups of shredded MJ cheese or cut in narrow strips for each enchilada. Salt, pepper and garlic powder or fresh garlic to taste

Making sauce: (this is the secret to a good enchilada I think)
Make sure you have about six - 8 cups of liquid. Add water if
necessary. Add chicken bouillon to make a rich broth. Add 1 can green chiles, 1/2 chopped or minced onions, salt, pepper (to taste) and garlic powder. Make a paste with 1/2 cup water and 2/3 cup corn starch. When completely smooth, slowly add to the chicken broth and stir continuously until smooth and thick. Needs to be about the
consistency of thin cake batter. IF YOUR SAUCE IS TOO THIN, make a little more corn starch paste taking care to use COLD water. IF YOUR SAUCE IS TOO THICK, quickly
add water and bouillon and stir.

Heat about 1 cup of cooking oil till frying hot. While this isheating, prepare a cookie sheet with paper towels for them. This will be your working space to roll them. DO NOT FRY tortillas but take 2 at a time and place them in hot oil for just a second or two then take out quickly. You just want to soften them. If you do not remove quickly they will get too hard and crispy to roll. As soon as you can handle them, place chicken mixture and cheese in each tortilla (about 2 tablespoons) making sure you do not have them too full to roll. Roll tightly and place in a baking dish or cake pan.

Once you have rolled the enchiladas, cover with this sauce generously and then top with shredded cheese either cheddar or more white cheese) and decorate with green onions sliced thin and minced or chopped red and or green bell peppers.

You can vary this dish with green salsa added to the sauce, make them as hot as you like, or serve the salsa on the side, to please everyone.

They are wonderful on a plate and cooked in the microwave. But be careful not to overcook. Normally, unless completely frozen, each enchilada including rice and beans on the plate should not cook for more than 30 seconds. In other words if you have 3 on a plate, 1 & 1/2 minutes is all it needs, max. For oven baking, heat oven to 375 degrees and place in oven for 15-20 minutes or until sauce is bubbling and cheese looks melted. Avoid browning the cheese or letting it overcook and become crusty. They are much better if they are hot but soft and tender, so you can cut them with a fork. I always make plenty of enchiladas and freeze trays for another day when I do not have time to cook. These make nice gifts for busy people who enjoy good mexican food.

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