Chicken: Chicken Enchiladas by T Bird

posted by T BIRD 01-17-100 6:18 AM

Chicken Enchiladas

1 chicken cut-up (2-3 lbs.)
1 1/2 tsp. salt
3/4 tsp. cumin
1/2 tsp. oregano
1 medium onion or 1 tsp. onion powder
dash of red pepper
1 tsp. garlic powder
1 (4 oz) can or jar of green chiles
1 lb. can peeled tomatoes (blended)
1 (8 oz.) can tomato sauce
12 corn tortillas
1 cup Monterey Jack cheese (grated)

In a Dutch oven, place chicken pieces. Add ingredients in order given (except tortillas and cheese). Cook for 1 1/2 hours, stirring every now and then. Remove chicken, debone, and shred, when cooled a little. Add a little of your cooked sauce to moisten.

In a skillet, pour a little salad oil and heat. Place your tortillas in the skillet one at a time. Do not let them get hard. Turn them over quickly. Place on paper towels to remove excess oil.

In a 13x9 cooking dish, spray bottom of pan with Pam. Cover the bottom with a layer of cooked sauce. Put some shredded chicken and cheese inside the tortilla and lay face down in the baking dish. Repeat until chicken is gone. Pour remaining sauce over top. Sprinkle with grated cheese.

Bake uncovered at 375 degrees for about 35-40 minutes or until cheese is melted.

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