Red Chicken Enchiladas
Author: Valerie@Snap-Peas
Red Chicken Enchiladas
Ingredients
  • 1 T. vegetable oil
  • 2 boneless, skinless chicken breasts, cooked,shredded, and steamed with red enchilada sauce
  • ¼ C red chili sauce for steaming chicken
  • 2 (4 oz.) cans diced green chiles
  • ½ tsp minced garlic
  • 1tsp ground cumin
  • 2 T. all-purpose flour
  • 3 C shredded pepper jack cheese
  • 2 small cans red enchilada sauce
  • 16 small white corn tortillas
  • ⅔ c. green onions, sliced
  • Cilantro
  • small can sliced olives
Instructions
  1. Preheat oven to 350 F. Grease a 9x13-inch baking dish.
  2. Combine chicken, 1½ cans green chilies, garlic,and cumin, in a bowl and set aside.
  3. Pour ⅓ can ofred enchilada sauce with an equal amount of water in a sandwich size container, set aside.
  4. Heat vegetable oil in a large skillet over medium-low heat.
  5. Fry each tortilla for 10 seconds on each side - just enough to make them soft
  6. Dip the tortilla in the enchilada sauce/water mixture
  7. Place four tortillas in the bottom of the pan
  8. Layer ⅓ of the chicken mixture, ⅓ of the grated cheese.
  9. Repeat for a total of three layers, top the final layer with the last 4 cooked and dipped tortillas.
  10. In a bowl, combine the remaining enchilada sauce and the flour with a whisk - some small lumps will remain.
  11. Stir in an equal amount of water.
  12. Pour mixture all over the top of the enchiladas.
  13. Sprinkle with remaining shredded cheese.
  14. Top with green onions, remaining green chilies, and sliced olives.
  15. Cover with greased foil, and bake for 10 minutes.
  16. Remove foil, and continue baking for 20-25 more minutes, or until hot, bubbly, and very lightly browned at the edges.
  17. Top with cilantro and serve
Recipe by snap-peas at https://www.snap-peas.com/2013/11/20/red-white-enchiladas/