Monday, November 2, 2009

Chicken Enchilada's



My Pioneer Woman Cookbook came several days ago. I've read it from cover to cover several times. I want to try everything in it but I must do a little at a time, right? So the first thing I tried was her enchilada recipe. Of course, I changed it a little bit. I think I am incapable of following a recipe to the letter, but I do my best. Her recipe called for ground beef, but I wanted chicken. Hers called for green onions on top, but my green onions were inedible. You really shouldn't keep them in the refrigerator for an indefinite period of time. They morph into something evil. Anyway, here's my version of the recipe.

Chicken Enchilada's
Sauce:
1/4 Cup oil
1/4 Cup flour
1 large can of enchilada sauce or red chili
2 cups chicken broth
salt and pepper
Heat oil,add flour and cook for about 2 minutes. Add enchilada sauce and chicken broth. Add salt and pepper. Heat until thickened.

Meat:
Boneless, skinless chicken breasts (cooked and shredded)
2 cans diced green chili
seasoned salt
1 small onion (cooked)

Extras:
shredded cheddar cheese
cilantro
black olives

Corn Tortillas:
fry in oil just until soft
drain on paper towels

Dip tortillas in sauce. Fill with meat mixture and roll up. Put in baking dish seam side down. When all of the tortillas are rolled, add a little more sauce over the top. Spread cheddar cheese over the top. Sprinkle cilantro on top. Bake for 30 minutes at 350* Serve with black olives if you have them.

1 comment:

Haughstuff said...

That sounds yummy. We're going to try it later this week :)