Cindy's Chicken Enchiladas

Recipe by: sidekick

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Prep: 15 mins | Cook: 30 mins
Serves: 2

This easy Mexican recipe came from a close friend, Cindy Lopez.

Ingredients

3 (16 ounce) cans chicken stock

6 soft corn tortillas

4 boneless chicken breasts

1 onion, diced

1 (8 ounce) can tomato sauce

1 (10 ounce) Rotel(R) tomatoes and chilies

1 teaspoon chill powder

1 teaspoon cumin

1 teaspoon granulated garlic

1 teaspoon ground black pepper

1 cup Monterrey Jack cheese, shredded

1 tablespoon butter

2 tablespoons vegetable oil, this will keep the butter from burning

2 tablespoons flour

1/4 cup vegetable oil

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Preparation method

Poach chicken in broth until done, about 10 minutes. Reserve poaching liquid. Remove chicken and cool to touch and shred with two forks.

In a saucepan, heat butter and oil, then add flour to make a roux. Add pepper and cook 2 to 3 minutes.

Add tomato sauce, Rotel tomatoes, cumin, garlic, chili powder, and 2 cups of poaching stock, and cook on low until thickened. Remove from heat and keep warm.

To the shredded chicken add ½ cup of sauce, work through completely.

Prepare the tortillas by heating the oil in a small skillet, on low; add one tortilla at a time, frying, turning once, about 30 seconds on each side, or until soft. Remove and drain on plate covered with paper towel.

Place tortilla in prepared oven proof dish and fill with chicken mixture, roll and place seam side down, continue until all tortillas are used.

Sprinkle onion on top, pour remaining sauce over onions and top with the cheese.

Cover and place dish in preheated oven and bake for 30 minutes.