Description
This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce. We use recipe #197786 for the enchilada sauce. I believe the salsa really makes the dish. It takes some time, but is well worth it. If you're in a hurry, you can start with left over chicken, or rotisserie chicken.
Ingredients
- Roasting Chicken
- Onion
- Garlic Cloves
- Salt
- White Corn Tortillas
- Olive Oil
- White Onion
- Fresh Cilantro
- Monterey Jack Cheese
- Salsa
Instructions
- Boil the whole chicken with 1 / 2 onion, garlic cloves and salt in water to cover for one hour over medium heat
- Let cool enough to handle
- Remove chicken meat from bone and shred
- Chop the white onion and set aside
- Chop the cilantro and set aside
- Heat a little olive oil in a skillet, and quickly fry the tortillas, one at a time, until soft and pliable
- You will need to add a little olive oil from time to time
- Drain the tortillas on paper towels
- Heat the salsa
- One at a time, dip the soft tortilla in the salsa and place it in the baking pan
- Place a heaping spoonful each of shredded chicken and cheese in the middle of the tortilla
- Add a little chopped onion and cilantro
- Fold or roll the tortilla and move it to the side of the pan
- Repeat with the remaining tortillas until the pan is full
- Top with the remaining salsa, sprinkle with remaining cheese, cilantro and onion
- Bake at 350f until the cheese has melted and the sauce is bubbly