Author: Valerie@Snap-Peas
Red Chicken Enchiladas
- 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
- Preheat oven to 350 F. Grease a 9x13-inch baking dish.
- Combine chicken, 1½ cans green chilies, garlic,and cumin, in a bowl and set aside.
- Pour ⅓ can ofred enchilada sauce with an equal amount of water in a sandwich size container, set aside.
- Heat vegetable oil in a large skillet over medium-low heat.
- Fry each tortilla for 10 seconds on each side - just enough to make them soft
- Dip the tortilla in the enchilada sauce/water mixture
- Place four tortillas in the bottom of the pan
- Layer ⅓ of the chicken mixture, ⅓ of the grated cheese.
- Repeat for a total of three layers, top the final layer with the last 4 cooked and dipped tortillas.
- In a bowl, combine the remaining enchilada sauce and the flour with a whisk - some small lumps will remain.
- Stir in an equal amount of water.
- Pour mixture all over the top of the enchiladas.
- Sprinkle with remaining shredded cheese.
- Top with green onions, remaining green chilies, and sliced olives.
- Cover with greased foil, and bake for 10 minutes.
- Remove foil, and continue baking for 20-25 more minutes, or until hot, bubbly, and very lightly browned at the edges.
- Top with cilantro and serve
Recipe by snap-peas at https://www.snap-peas.com/2013/11/20/red-white-enchiladas/
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