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Chicken Enchiladas

Chicken Enchiladas

My daughter Sabrina loves enchiladas. I’ve never been a huge fan because I don’t think the filling has enough umph. That is until I found a way to make the filling so good you can eat it on its own. I do an easy, quick enchilada sauce to go with it most of the time to help cut down on cook time. I also just buy a rotisserie chicken from the grocery store to save even more time.

Ingredients:
1 tablespoon vegetable oil
3 cups shredded roasted chicken
1/2 cup diced onion
2 garlic cloves, minced
1 tablespoon flour
1 cup chicken broth
2 tablespoons minced cilantro
12 corn tortillas
Red enchilada sauce (recipe to follow)
3 cups shredded Mexican blend cheese

Preparation:
Preheat the oven to 350 degrees. In a pan, heat vegetable oil over medium heat. Add onions and sauté until translucent (about 5 minutes). Then add garlic and sauté for one more minute. Add flour and cook for another minute. Add cilantro, and then slowly add the broth. When broth is simmering, add in chicken and heat through.

To assemble:
Wrap corn tortillas in damp paper towels and heat in the microwave for 1 minutes so they are pliable. Coat the bottom of a 9 x 13 baking dish with enchilada sauce.

Take one tortilla at a time and place filling in the middle, then roll the tortilla and place the rolled tortilla in the baking dish. Repeat until all the tortillas are used. Cover with shredded cheese.

Bake in the oven for 20 minutes.

For Enchilada Sauce:
Ingredients:
2 tablespoon vegetable oil
1/2 cup diced onion
2 garlic cloves, minced
2 6-ounce cans of tomato paste
1/2 teaspoon ground cumin
6 tablespoons chili powder
1 tablespoon Mexican oregano
4 cups chick stock
pinch of sugar
1 teaspoon of salt (add more if needed)

Preparation:
In a medium pot, heat vegetable oil over medium heat. Add onions and sauté until translucent (about 5 minutes). Then add garlic, cumin and chili powder and sauté for two more minute. Add tomato paste and mix well. Then add in chicken stock and mix thoroughly until there are no lumps. Add in sugar and salt to taste. Cook for about 10 minutes, stirring occasionally to avoid burning.

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