MESSY and labor intensive, but worth it every time. I developed this recipe after eating enchiladas at a local eatery and then researching other recipes.
12 8-inch Flour tortillas --you can use corn if you prefer
Directions
FOR SAUCE:
*use a large flat pan like a chicken fryer*
Heat 2 tbs of oil, add the flour over med heat. Add the chili powder and cook for about 1 minute.
Add the tomato sauce, spices and broths. Simmer for 15 minutes. remove from heat.
**while the sauce is simmering prepare the filling**
FOR FILLING:
Saute the onions in 1 Tbs of oil until clear. Add the green chilies and basil. Add chicken and mix well. Remove from heat.
ASSEMBLY:
*pre-heat oven to 350*
Pour just enough sauce to coat the chicken mix inot the pan with the chicken.
Dip the tortillas into the sauce, coating each side, fill each with the chicken mixture and cheese. Roll and place seam side down in a greased 12x9 baking dish (for easy clean up first line the pan with aluminum foil, then spray it). Pour any remaining sauce over the enchiladas. Top with cheese.
Bake, covered, for 30-40 minutes, then uncovered for 5-10 minutes until the cheese is golden.
Reviews
☆☆☆☆☆
we love this dish in our home so much. the first time I made it it took me hours. it IS messy but so worth it. I almost never have leftovers.
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