Chicken Enchiladas
Ingredients
8 chicken breasts
1 can large whole tomatoes
2 cans whole green chiles
2 large onions
1 pint sour cream
1 pkg Kraft Cheddar cheese (round)
3 T New Mexico chili powder
salt & pepper & garlic to taste
2 pkg. corn tortillas
Cook chicken breast covered in water about 75 min.
Take chicken breasts out to cool.
Leave water in the pan.
Add 1 can whole tomatoes.
Add 2 cans whole green chiles.
Add 2 onions, cut in rings then in half.
Season with garlic, salt, pepper & chili powder to taste.
Cook for 90 minutes on medium heat with no lid.
Bone chicken breast and tear into strips.
Add sour cream.
Grate cheese.
Cook tortillas lightly in frying pan with small amount of oil in pan.
Place sauce, chicken, and cheese on tortilla.
Roll.
Repeat many times!
Cover all with cheese and sauce.
Cook at 425 for 20 min.
Makes at least 2 big 9x12 pans of enchiladas.
Pairs Well With
Notes
This comes from a friend of mine, and it makes tons!
This week's contest
Flavors of your heritage
Upcoming Events!
KitchenParty: Heirloom Recipe Chat and Giveaway
Friday, March 10thBakeSpace’s Cookbook Club
Chili Recipes
March 1st - 31st
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies6 Recipes
444 Downloads
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film6 Recipes
11217 Downloads
A dash of local for every season
By slyasafox1522 Recipes
16 Downloads
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
