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Ingredients:
6 chicken breasts (or dark meat if you prefer)
Cheese
Onion
Corn tortillas
Lettuce
Tomato
1 tsp Cumin
1 tsp Garlic salt
1 tsp Chili Powder
Enchilada sauce
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Boil the chicken until done. Set aside to cool, and then separate into pieces.
To make "gravy," save the broth and bring to a boil. Add flour mixture to thicken. You will add cumin, garlic salt and chili powder. Set aside.
Put some oil in a skillet to heat. Figure how many enchiladas you will serve. Take a tortilla (corn) and set in in oil until limp. Set on a paper towel to rid the excess oil. Make as many as you need.
Take enchilada sauce, put a teaspoon inside tortilla, spread and fill with chicken mixture. You can also add diced onion and cheese to the enchilada. Fold. When you are done filling you can serve with refried beans and mexican rice.
Put gravy over enchiladas, add shredded mozarella cheese, and microwave until the cheese melts. Add lettuce and tomato on the side or on top. Salsa is also very good with this. Note: Don't fill the tortillas too much because they will not stay folded as well
Prep time: 1 hour Serves 4 Recipe submitted by: linda
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