4 Chicken breasts
2 cups Tomato, canned; mashed
1/2 cup Onion; chopped
1 t Garlic powder
1 t Salt
About 12 corn Tortillas
Oil for frying tortillas (about 2 Tbls)
Salsa Verde (or your choice of green chile sauce)
1 cup grated Cheddar Cheese (sharp) (optional)
Sour cream
In large pot, boil chicken in water to cover until tender; reserve 2 cups broth. De-bone and dice chicken.
Add chicken, tomatoes, onion, salt and garlic to reserved broth; boil 10 minutes or until reduced enough for enchilada filling. Strain.
Heat a bit of oil in a small skillet; press each tortilla into the hot oil a few seconds to soften them and make them more pliable to roll.
Stuff with chicken filling. Roll filled tortillas and place in baking dish. Cover with Salsa Verde. If using cheese, sprinkle over the top of the salsa verde.
Bake at 375 degrees until thoroughly heated, about 25 minutes. Before serving, top with sour cream.
No comments:
Post a Comment