south of the border enchiladas
South of the Border Enchiladas 24 soft corn tortillas 2 cups cooked and shredded chicken 1 white onion. finely chopped 1 1/2 cups grated Mexican cheese such as manchego (Monterey
Ingredients
- 24soft corn tortillas
- 2cupcooked and shredded chicken
- 1white onion. finely chopped
- 11/2 cups grated mexican cheese such as manchego (monterey
- 1pint sour cream
- 1cupchile sauce (recipe below) mixed with 1 cup chicken broth
- 4or 5 ancho or pasilla chiles
- 2cupwater
Directions
- 1
South of the Border Enchiladas 24 soft corn tortillas 2 cups cooked and shredded chicken 1 white onion
- 2
finely chopped 1 1/2 cups grated Mexican cheese such as manchego (Monterey jack or mild Cheddar can be substituted), divided 1 pint sour cre
- 3
Mix the chicken, onion and 1 cup of the cheese
- 4
Heat 2 tablespoons of peanut oil in a skillet until the oil is medium hot
- 5
Dip individual tortillas into the chile/broth sauce and heat in the skillet until you see they will fold
- 6
This will only take a few seconds
- 7
Remove the tortillas and spread 2 tablespoons of the chicken, onion and cheese mixture on the tortilla, roll up and place in the rectangular
- 8
Repeat this process with the remaining tortillas