Monday, 14 November 2011

chicken enchilada

These chicken enchilada recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy chicken enchilada recipes:
>> Chicken Enchiladas
2 pounds chopped cooked chicken (up to 3 lbs)
1 4.5 oz can chopped mild green chilies
1 onion - chopped
4 ounces shredded Monterey jack cheese
1 4 oz can chopped black olives
8 corn tortillas
1/2 stick butter or margarine
1/2 cup chili powder
1/3 cup flour
1/2 teaspoon garlic salt
1/4 te ground cumin
1/4 teaspoon crushed oregano
3 15 oz cans chicken broth
1 12 oz can tomato sauce
Mexican Gravy:
Melt margarine in saucepan. In aq bowl, mix together dry ingredients. Slowly add dry ingredients to margarine, stirring constantly. Mixture will become crumbly. Slowly add chicken broth to margarine mixture, stirring constantly. Stir into tomato sauce.
In mixing bow, stir together chicken, chilies, onion and 1 cup of Mexican gravy. In Crock-Pot, place foil handles (see directions below). Dip tortilla in Mexican gravy and lay in Crock-Pot. Spread about 3 tablespoons chicken filling over tortilla, and sprinkle with cheese and olives. Continue layering process until the top of Crock-Pot has been reached. Final layer should be cheese and olive layer. Pour any excess gravy over top of tortilla stack. Cook on Low 4 to 6 hours or on High for 1 1/2 to 2 1/2 hours.
Foil Handles:
Tear off three 18 x 2-inch strips of heavy foil or use regular foil flooded to double thickness. Criss-cross the foil strips in a spoke design and place in Crock-Pot to make lifting of tortilla stack easier.

1 comment:

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