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These enchiladas are a little time consuming to make, but worth every minute you spend on them. The secret to making them great is the Veggol, which is a can of flavored mixed vegetable. Pick it up in your local supermarket in the canned food or international isle.
Ingredients:
2 cups shredded chicken
1 tbs. vegetable oil
1/3 c. chopped onion
1 can stewed tomatoes
1 can Mexican Veggol
1 tea. chili powder
8 flour tortillas
1 c. shredded Monterey Jack cheese
1/4 c. salsa
sour cream, guacamole, and salsa to taste
1 receipe enchilada sauce
- preheat oven to 450
- sauté onion in hot oil until softened
- add chicken, tomatoes, Veggol, salsa, chili powder, salt and pepper to taste
- heat through keeping warm over low heat
- cover bottom of 8x12 inch pan with enchilada sauce
- place some of chicken mixture on each tortilla and roll up
- place seam side down in baking dish
- top with remaining enchilada sauce
- cover and bake until hot - about 15 minutes
- serve sour cream, guacamole, salsa, and green onions if desired
Prep Time: about 30 minutes
Cook Time: about 15-30 minutes
Serves: 4-8
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Chicken Enchiladas