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| Ingredients: |
1 large onion, chopped
olive oil
2 cloves garlic, crushed
2 28oz cans tomatoes, preferably fire roasted
1 4oz can green chilies
2 tbls chili powder
1 teas sugar
2 teas cumin
pinch cinnamon |
18 corn tortillas
1 whole chicken baked and shredded
2 cups grated cheese |
| Cooking
Instructions: |
Saute onion in olive oil in a skilllet until translucent. Add garlic for a minute more. Puree the tomaotes and add to the skillet. Bring to a boil. Reduce heat and simmer, adding spices until you reach the desired heat. Mix 1/4 cup of the sauce with the chicken and 1/4 of the cheese.
Prepare tortillas by heating a small amount of oil in a skillet or a griddle. Add tortilla and heat for a few seconds until it starts to bubble. Flip and heat the other side until it starts to bubble as well. Remove and repeat with the other tortillas. Add oil to the pan as required. Assemble enchiladas. Place a couple of spoonfuls of chicken mixture in centre of tortilla and roll it up. Place in baking dish, cover with remaining sauce and cheese. Place in oven for about 20-30 minutes or until cheese in bubbly.
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| Serving
Suggestions: |
| Serve with guacamole and sour cream. |
| Additional
Comments: |
Buy good quality cheeses.
Oven bake chicken with skin on and remove before shredding warm chicken with a fork. |
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