Recipes

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Recipes; Chicken Enchiladas
Topic Started: May 28 2008, 11:12 AM (124 Views)
Cindybee	May 28 2008, 11:12 AM Post #1
Posts: 5 Group: Members Member #4 Joined: May 8, 2008 I am a: GCH Parent	Here is my recipe for Chicken Enchiladas that I brought to the Cinco de Mayo fiesta: Chicken Enchiladas 1 whole chicken 1/2 cup fresh cilantro 2 tsp. chili powder 1 clove garlic, pressed 1/2-1 onion, sliced 1/2 tsp. dried red pepper flakes 1 fresh jalepeno, seeded Cook in crockpot, in water to cover, overnight. Strain the broth. Remove meat from bones and shred. I like to let the broth set in the refrige or freezer for the fat to rise and then I skim it off. Combine shredded meat with: 8 oz. cream cheese, lite or regular, softened 1/2 - 1 onion, grated 4-8 fresh jalepenos, seeded and minced 3/4 tsp. salt Use 1/3 cup in each of 8-10 whole wheat tortillas. Roll up and place seam down in greased 13 x 9 casserole. Top with one of the sauces below and bake 25-30 minutes covered at 350 degrees. Uncover and top with cheese if desired. Bake until cheese melts. Green Chili Sauce 3 T. olive oil Heat oil in pan. Add flour, coriander and salt. Mix and 1/4 c. flour heat. Slowly add broth and cook, whisking, until 1 tsp. coriander thickened. Remove from heat and stir in sour cream, 3/4 tsp. salt cheese and chilies. 2 1/2 cups reserved chicken broth 1 cup sour cream, lite or regular 1/2 cup grated cheese 2 4oz. cans green chilies Enchilada Sauce 1 16-oz can tomatoes Blend all ingredients in blender. 2 cloves garlic, pressed 1 tsp. cumin 1 4-oz green chilies 1/4 tsp. coriander 1/2 tsp. salt 1 cup sour cream, lite or regular Enjoy!



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