Chicken enchiladas

The Community cooks up some gastronomical temptations to make your guests crave for more
The Community By Roselou Warren
Published on September 1, 2014
Chicken enchiladas

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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