Ingredients ENCHILADAS
How to Prepare
- 24 soft corn tortillas
- 2 cups of shredded chicken
- 1 white onion finely chopped
- 1 1/2 cups of roughly grated Mexican cheese such as manchego (Monterey Jack, milk cheddar or mozzarella can be substituted)
- 1 pint of sour cream
- 1 cup of chili sauce (the same as you made for the chilaquiles)
- mixed with 1 cup of chicken broth
- peanut oil
In addition to a rectangular dish, at least 2 1/2 inches deep (I use a Pyrex or stoneware dish) you will need the following:
- 24 soft corn tortillas
- 2 cups of shredded chicken
- 1 white onion finely chopped
- 1 1/2 cups of roughly grated Mexican cheese such as manchego
- (Monterrey Jack, milk cheddar or mozzarella can be substituted)
- 1 pint of sour cream
- 1 cup of chili sauce (the same as you made for the chilaquiles)
- mixed with 1 cup of chicken broth
Mix the chicken, onion and 1 cup of the cheese.
Heat 2 tablespoons of peanut oil in a skillet until the oil is medium hot.
Dip individual tortillas into the chili/broth sauce and heat in the skillet until you see they will fold. This will only take a few seconds.
Remove the tortillas and spread 2 tablespoons of the chicken, onion and cheese mixture on the tortilla, roll up and place in the rectangular dish. Repeat this process with the remaining tortillas.
Mix the remaining chili/broth sauce with the sour cream and pour over the rolled tortillas. Sprinkle the remaining cheese on top and bake in a 350 degree oven until bubbly. Decorate with springs of fresh cilantro or strips of hot or mild peppers. Serve hot.
I guarantee you this will have the most passionate Parisian swearing off crepes and heading south for the border down Mexico way. Ole!
