Chicken Enchiladas

This recipe is from my dear friend Cathy or Dr. C.–she is a native of New Mexico, so this dish is as authentic, as you can get. Mmm Mmm! One day she came over to our home and showed me how to make this delicious fare.  OH, that I could come over and show you how.  There’s something about sharing and learning and teaching that makes a recipe special, isnt there?

4-6 skinless, boneless, chicken breasts–cubed
48 oz. tomato juice
3 4 oz. cans chopped mild green chilies
1 can cream of mushroom soup
2 large onions, diced
2 c. instant rice
1 lb. fresh corn tortillas
1 lb. grated fiesta mix cheese or shredded Velveeta
1 t. powdered garlic
1 t. cumin
1/2 t. oregano
1 t. salt plus salt to taste
1 bottle canola oil

Heat 2 T. canola oil in frying pan. Thoroughly cook and brown chicken on medium heat. Place to the side on a plate with a paper towel to soak up excess oil.

Add 2 more T. oil and sauté onions. Place to the side in a separate dish from the chicken.

In a large stock pot, combine tomato juice, chilies, soup, cumin, garlic, 1 t. salt and sautéed onions. Heat sauce on medium low.

In the frying pan, heat 4 T. oil on medium high heat. Heat 18 of the corn tortillas on each side for about 30 seconds. Lightly salt to taste on each side. They will be soft, and not too crisp when they are taken from the pan. Soak up oil from each one on a paper towel.

Then layer in a 9 X 13 inch dish like this:
6 tortillas, 1 c. sauce, 1/2 of the chicken, 1/3 shredded cheese
6 tortillas, 1 c. sauce, 1/2 chicken, 1/3 cheese
6 tortillas, 1/3 cheese

Bake in the oven at 350 degrees for 30 minutes or until bubbly.

With the rest of the tomato sauce mixture, heat until bubbly. Then add instant rice. Turn off heat and cover. This will make Spanish rice.

With the rest of the tortillas, cut into pie shapes. Heat 4 T. oil (add more as it gets dry) on medium high heat. Cook each piece for 1minute on each side. Lightly salt on each side to taste. They should be crispy and golden brown when the oil is drained off. Again, use a paper towel to soak up the oil. Serves 8-10 people.

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages (www.crownlaiddowndesigns.com) and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook: https://www.facebook.com/HollyGorinSmith

Comments

  1. Catherine Cone says:

    Yum, yum! I need to make some enchiladas. My Granny Miller would make this recipe with left over turkey or roast. One of my aunts makes it with venison. Evidently weiners and sausages don’t work well. By the way, green chilies donot compliment brownies. If you want, I will send you my green chile cheese grits recipe.

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