Gregoria's Shortcut Chicken Enchiladas

Recipe Ingredients

3 cups	187g / 6.6oz	Shredded cooked skinless chicken - (packed)
3/4 cup	177ml	Low-salt chicken broth
1 1/2 cups	219g / 7.7oz	Shredded Mexican-style four cheeses - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	78ml	Corn oil
12		Corn tortillas - (6" dia)
		Nonstick cooking spray - for greasing
2		Salsa verde - (7 oz ea)
		Salsa - for serving
		Hot sauce - for serving
		Light sour cream - for serving

Recipe Instructions

* Note: You can substitute Jack cheese with jalapeños for the Mexican-style cheese, if you prefer.

Combine chicken and broth in bowl. Toss to moisten meat. Add 1/3 cup shredded cheese. Toss again. Season with salt and pepper to taste.

Heat oil in medium nonstick skillet over high heat. When very hot, carefully working with 1 tortilla at a time, use tongs to quickly dip both sides of tortilla in oil (don't let them cook). Blot on paper towels. Stack hot tortillas and wrap in foil to keep warm.

Put about 1/4 cup chicken along center of each heated tortilla; roll up tightly. Place seam-side down in single layer in greased 13- by 9-inch baking dish. Pour salsa verde evenly over tortillas. Sprinkle remaining cheese over top. (Can be made ahead and refrigerated overnight, covered airtight.)

Bake at 375 degrees, covered, until very hot and cheese is melted, about 30 minutes. Uncover and bake 5 minutes more. Serve hot. Pass salsa, hot sauce and sour cream.

This recipe yields 6 servings.

Each serving: 483 calories; 703 mg sodium; 75 mg cholesterol; 30 grams fat; 26 grams carbohydrates; 25 grams protein; 1 gram fiber.

Source:
The Los Angeles Times, 07-05-2000

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.