MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Chicken Skillet Enchiladas
Categories: Poultry, Vegetables, Herbs, Chilies, Cheese
Yield: 4 servings
8 oz Cooked chicken; shredded
1 ts Oil
1/3 c Minced yellow onion
3 cl Garlic
15 oz Can tomato sauce
1/3 c Water
4 oz Can diced green chilirs
2 ts Chilli spice mix
1 ts Oregano
1/2 ts Cumin
8 Taco-sized flour tortillas
8 oz Cotija cheese
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Cilantro
Radishes; thin sliced
Sour cream
Avocado
Jalapeno slices
SHRED CHICKEN: Shred the leftover chicken so it’s ready
when you need it. You should have about 2 cups.
MAKE THE SAUCE: In a large, high-sided skillet set over
medium heat, add the oil. Once the oil shimmers, add
onion and garlic and cook for 1 minute, just until
softened.
Add tomato sauce, water, diced green chilies, chilli
spice, oregano, and cumin. Stir together, then let the
sauce simmer on medium to medium-low while you assemble
the enchiladas.
ASSEMBLE THE ENCHILADAS: Put about 2 tablespoons of
shredded chicken down the center of each tortilla. (You
don’t really have to measure the meat. Just divide it
evenly among the tortillas!) Sprinkle about 1 tablespoon
cotija cheese (just eyeball it) across the chicken, and
spoon 1-2 teaspoons sauce over the cheese.
Fold in the sides of the tortilla, roll it up, and put
it seam side down in the sauce. Nestle them in the pan.
Repeat this until the pan is full. Spoon sauce over the
top of the enchiladas.
TOP WITH CHEESE AND COVER: Sprinkle additional cotija
cheese over the top of the enchiladas. Cover with a lid
and let them simmer until the cheese is melted and the
tortillas look puffy, like they soaked up some sauce.
This should take about 5 minutes.
GARNISH AND SERVE: Lift the lid and sprinkle cilantro
and thinly sliced radishes over the top. Serve alongside
sliced avocado, jalapeno, and sour cream
MAKES: 4 servings
By: Summer Miller
RECIPE FROM:
https://www.simplyrecipes.com
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