Firecracker Enchiladas

"Super fast week night meal. From Rachel Ray. I had to do a couple things differently than the way Rachel calls for them to be made. I found the corn tortillas to tear when folded unless heated through first - either in the microwave or in a hot pan just coated with oil. Would let sit in heated oven more like 10-15 minutes."
 
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photo by Southern Sugar Dumplin photo by Southern Sugar Dumplin
photo by Southern Sugar Dumplin
Ready In:
55mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
  • Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
  • Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
  • Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
  • Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.

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RECIPE SUBMITTED BY

I am a nurse by day and gourmet chef by night :). Cooking is a passion for me. I love to try new recipes. And I get so much pleasure out of cooking for my friends and family- to me, it is just another way of showing them love.
 
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