Everybody Loves Enchiladas Recipe

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Everybody loves Enchiladas

Susan Oppat

By
@ypsicook

Everybody, but everybody, loves these creamy, cheesy enchiladas!


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Serves:

4-6

Prep:

30 Min

Cook:

20 Min

Ingredients

3
bone-in, skin-on chicken breasts (they'll stay more moist)
2 c
chicken broth (not bouillon)
8 oz
shredded sharp cheddar cheese
16 oz
sour cream
2 Tbsp
olive oil
2 clove
minced garlic
12 oz
jar medium salsa (or to your taste)
29 oz
can tomato sauce
1/4 tsp
dried oregano
1 tsp
salt
warm cooking oil
corn tortillas

Directions Step-By-Step

1
Pre-heat oven to 350 degrees.

Poach chicken lightly in broth – do NOT boil. (Use broth for another recipe.) Bone, skin, and shred meat. Mix with cheese and sour cream, and set aside.
2
Heat 2 T olive oil in a large skillet. Stir-fry onion, garlic and oregano, just until onion is translucent. Do not brown. Add salsa, tomato sauce and salt, and simmer until thickened.
3
Spread 1/4 c. of salsa mix on the bottom of 9 x 13'' pan,

Dip tortillas in separate warm oil, one by one, to soften. Dip a tortilla in salsa mix, lay on a board, and top with 1/4 c. of chicken mix across the middle. Roll it up,and lay it seam-side down in the prepared pan.

Repeat until chicken is gone.

Cover all with the rest of the salsa mix.
4
Bake 20 minutes. Serve with cooked or Spanish rice, and refried beans on the side.

About this Recipe

Regional Style: Mexican