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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Enchiladas By T Bird
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Poultry - Chicken -  Chicken Enchiladas By T Bird Post by :Patrick_M Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1619

Click below to download : Poultry - Chicken - Chicken Enchiladas By T Bird (Format : PDF)

Poultry - Chicken - Chicken Enchiladas By T Bird

1 chicken cut-up (2-3 lbs.)
1 1/2 tsp. salt
3/4 tsp. cumin
1/2 tsp. oregano
1 medium onion or 1 tsp. onion powder
dash of red pepper
1 tsp. garlic powder
1 (4 oz) can or jar of green chiles
1 lb. can peeled tomatoes (blended)
1 (8 oz.) can tomato sauce
12 corn tortillas
1 cup Monterey Jack cheese (grated)



In a Dutch oven, place chicken pieces. Add ingredients in order given (except tortillas and cheese). Cook for 1 1/2 hours, stirring every now and then. Remove chicken, debone, and shred, when cooled a little. Add a little of your cooked sauce to moisten.

In a skillet, pour a little salad oil and heat. Place your tortillas in the skillet one at a time. Do not let them get hard. Turn them over quickly. Place on paper towels to remove excess oil.

In a 13x9 cooking dish, spray bottom of pan with Pam. Cover the bottom with a layer of cooked sauce. Put some shredded chicken and cheese inside the tortilla and lay face down in the baking dish. Repeat until chicken is gone. Pour remaining sauce over top. Sprinkle with grated cheese.

Bake uncovered at 375 degrees for about 35-40 minutes or until cheese is melted.
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2 lbs chicken breasts (baked and shredded) 1 (10 3/4 oz) can cream of chicken soup 1 cup sour cream 1 med. onion chopped 1 (10 oz) can enchilada sauce1 (16 oz) jar salsa, any flavor1 (8 oz) bag shredded Cheddar cheesePreheat oven to 350° F. Mix together all ingredients Roll in tortillas Place in 9-13 pan Mix 1 enchilada sauce and salsa; pour over enchiladas. Sprinkle cheese over all. Bake for 30 min.
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4 skinless, boneless chicken breast halves 1 onion, chopped 1/2 pint sour cream 1 cup shredded Cheddar cheese 1 tablespoon dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon salt (optional) 1 (15 ounce) can tomato sauce 1/2 cup water 1 tablespoon chili powder 1/3 cup chopped green bell pepper 1 clove garlic, minced 8 (10 inch) flour tortillas 1 (12 ounce) jar taco sauce 3/4 cup shredded Cheddar cheese Preheat oven to 350 degrees F (175 degrees C). In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear.
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