My mother made these enchiladas for a family dinner many years ago. (At least 25 years ago!) They were so much better than any enchilada I had eaten at a Mexican restaurant. Maybe it isn’t authentic. But I promise you this they are so much better than a little chicken in a tortilla.
Ingredients
- 1 cup chopped onion
- 1 clove garlic, minced
- 2 tbsp. vegetable oil
- 1 tbsp flour
- 1 - 16 oz can of tomatoes (cut up) or canned diced tomatoes
- 1 - 15 oz can tomato sauce
- 1 - 4 oz can green chili peppers, diced (or drain whole peppers, seed and chop)
- 1 tsp sugar
- 1/2 - 1 tsp ground cumin
- 1/2 tsp cinnamon (optional)
- 1 tsp cilantro (optional)
- 1/4 tsp salt
- 2 cups chopped cooked *chicken (can boil or crock pot cook, then shred with fork)
- 1-1/2 cup (or more!) shredded cheddar or jack cheese, or a mix of both
- 1/2 cup pitted olives (You will use 1/4 cup and then another 1/4 cup)
- 3/4 tsp salt
- 12 corn tortillas
Instructions
- Sauté the chopped onion and garlic in 2 tbsp oil until onion is tender, not brown. Add undrained tomatoes, tomato sauce, chili peppers, sugar, cumin, cinnamon, cilantro, flour and 1/4 tsp salt. Cook and stir until thickened and bubbly. Set aside.
- Combine chicken and half the cheese, 1/4 cup onion, 1/4 cup chopped olives and 3/4 tsp salt. Set aside.
- In a skillet dip tortillas briefly in small amount of cooking oil (frying them) until limp but not crisp. Drain the tortillas on paper towels so they are free of the oil. Spoon approximately 1/4 - 1/2 cup of the chicken mixture onto each of the tortillas. Roll up.
- Place filled tortillas in a 13" x 9" x 2" baking dish. Bake covered at 350º about 15 minutes. Uncover and bake until heated through about 15 minutes more.
- Sprinkle with remaining cheese. Return to oven until cheese melts (2 or 3 min). Top with remaining slice olives.
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