Chicken enchiladas
By Roselou Warren
Published on September 1, 2014
Published on September 1, 2014

Healthier side, but still so very good! This chunky chicken enchilada recipe is a perfect dinner or potluck dish…
INGREDIENTS
- 12 corn tortillas
- 1 chicken, 3 to 4 pounds
- 2 quarts homemade or low-sodium canned chicken stock
- 2 tbps extra-virgin olive oil
- 1 onion, halved and cut into ¼ inch slices
- 2 green or red bell peppers
FOR THE GARNISH
- Pepper and tomato salsa
- Sour cream
FOR THE GARNISH
- 2 cups of grated cheese
- 2 cups of grated cheddar cheese
DIRECTIONS
- Place chicken in a large pot and pour chicken stock over it
- Add enough water to cover if necessary
- Bring it to a boil, then simmer and cook until the chicken is tender, about 1 hour
- Transfer chicken to a bowl to cool and reserve the stock to use for enchilada sauce if desired
- Remove meat from bones and shred; set aside
- Heat olive oil in a large skillet. Reduce the flame to medium heat
- Add onion and cook until the slices start to soften, for about 5 minutes
- Add peppers and cook until tender, about 7 minutes
- Transfer to a bowl and set aside.
- When ready to assemble, preheat oven to 350 degrees
- Place enchilada sauce in a medium saucepan
- and cook over medium heat
- When hot, dip tortillas into sauce, one at a time, to soften and place side by side on two baking sheets
- Divide the shredded chicken and pepper mixture among the tortillas
- Place cheeses in a bowl and toss to combine. Top each tortilla with 2 tbps of grated cheese
- Roll up tortillas and place snugly seam side down in a 9-by-13-inch ovenproof baking dish
- Top them with the remaining enchilada sauce and grated cheese
- Bake until the enchiladas are heated through and the cheese is melted, for about 30 minutes
- Serve with the salsa, sour cream or both if desired
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