Disclaimer: I do a lot of cooking by the seat of my pants, so you may need to adjust amounts.
:-)
Main Ingredients:
2 dozen corn tortillas
1-1 ½ lb. shredded Monterey jack cheese
2-3 tsp red chili powder
½ sm. Can crushed tomatoes (or low salt tomato sauce)
Approx. 1 cup water
Salt
Prepared chicken pieces (see Mom’s Chicken for Misc. Dishes recipe)—Add about 1- 1 ½ tsp. of ground cumin and a bit of choped tomato to the chicken. You can also add a little salt, to taste, if you like.
Ranchera Sauce (see Ranchera Sauce recipe)
*Optional:
You can add to the chicken filling pretty much anything you want. The following suggestions are fairly safe.
Chopped onion, cooked or raw
Chopped tomato
Sliced black olives
Finely chopped bell pepper
Prepare Your Ingredients:
1. Heat corn tortillas until soft on a large, heavy skillet or heavy griddle. You can also heat them in the microwave. However you heat them, keep them warm as you go. You can do this by keeping them in a folded dish towel.
2. Mix together the crushed tomatoes (or tomato sauce), chili powder (chili puro), water and salt to taste. Set aside.
3. Grate cheese and set aside.
4. Put prepared chicken within reach.
5. Have ready an oiled 13X9-inch baking pan with aluminum foil to cover
To Assemble Enchiladas:
6. Dip warm corn tortilla in tomato mixture.
7. Lay tortilla in baking pan.
8. Down the middle of tortilla place approx. 1/3 cup chicken filling and about 1-2 tbl. grated cheese.
9. Fold the sides of the tortilla over (thirds) and then flip the enchilada over carefully so that the open side is down.
10. Repeat steps 6-9 until you’ve used all your ingredients.
11. This dish can be made ahead of time and stored in the refrigerator until you’re ready to use it.
12. When you’re ready to finish, cover baking dish with foil and place enchiladas in 375-degree oven.
13. Bake for 10-15 minutes (more if they’ve been refrigerated). Test periodically to see if cheese is melting. When it is melted, immediately remove enchiladas from oven. If you leave them in too long, the tortillas will become tough and chewy.
14. Heat ranchera sauce.
15. When the enchiladas are hot, serve on individual plates, covering them with hot ranchera sauce first. Sprinkle with cheese (and sliced black olives if you want).
:-)
Main Ingredients:
2 dozen corn tortillas
1-1 ½ lb. shredded Monterey jack cheese
2-3 tsp red chili powder
½ sm. Can crushed tomatoes (or low salt tomato sauce)
Approx. 1 cup water
Salt
Prepared chicken pieces (see Mom’s Chicken for Misc. Dishes recipe)—Add about 1- 1 ½ tsp. of ground cumin and a bit of choped tomato to the chicken. You can also add a little salt, to taste, if you like.
Ranchera Sauce (see Ranchera Sauce recipe)
*Optional:
You can add to the chicken filling pretty much anything you want. The following suggestions are fairly safe.
Chopped onion, cooked or raw
Chopped tomato
Sliced black olives
Finely chopped bell pepper
Prepare Your Ingredients:
1. Heat corn tortillas until soft on a large, heavy skillet or heavy griddle. You can also heat them in the microwave. However you heat them, keep them warm as you go. You can do this by keeping them in a folded dish towel.
2. Mix together the crushed tomatoes (or tomato sauce), chili powder (chili puro), water and salt to taste. Set aside.
3. Grate cheese and set aside.
4. Put prepared chicken within reach.
5. Have ready an oiled 13X9-inch baking pan with aluminum foil to cover
To Assemble Enchiladas:
6. Dip warm corn tortilla in tomato mixture.
7. Lay tortilla in baking pan.
8. Down the middle of tortilla place approx. 1/3 cup chicken filling and about 1-2 tbl. grated cheese.
9. Fold the sides of the tortilla over (thirds) and then flip the enchilada over carefully so that the open side is down.
10. Repeat steps 6-9 until you’ve used all your ingredients.
11. This dish can be made ahead of time and stored in the refrigerator until you’re ready to use it.
12. When you’re ready to finish, cover baking dish with foil and place enchiladas in 375-degree oven.
13. Bake for 10-15 minutes (more if they’ve been refrigerated). Test periodically to see if cheese is melting. When it is melted, immediately remove enchiladas from oven. If you leave them in too long, the tortillas will become tough and chewy.
14. Heat ranchera sauce.
15. When the enchiladas are hot, serve on individual plates, covering them with hot ranchera sauce first. Sprinkle with cheese (and sliced black olives if you want).
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