Subj : Hard Times Recipes - 13
To   : All
From : Dave Drum
Date : Fri Oct 17 2025 19:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Enchiladas
 Categories: Poultry, Breads, Vegetables, Chilies, Cheese
      Yield: 6 servings
 
    1/4 c  Oil
     12    (6") corn tortillas
    1/2 md White onion; chopped
      1 md Poblano or bell pepper;
           - stemmed, seeded, chopped
      3 cl Garlic, fine chopped
      2 lg Tomatoes; cored, fine
           Chopped
           Salt
      2 c  Cooked shredded chicken
  2 1/2 c  Enchilada sauce
           +=OR=+
     10 oz (2 cans) enchilada sauce
     12 oz Sharp Cheddar; shredded
           Pico de gallo; to servie
           - (opt)
 
  Set the oven @ 400ºF/205ºC.
  
  Using 2 tablespoons of the oil, lightly brush both sides
  of each tortilla. Heat a large skillet or griddle over
  medium-high and, working in batches, cook tortillas
  until lightly browned and just starting to crisp but
  still pliable, 45 seconds to 1 minute per side. (This
  will prevent the tortillas from completely falling apart
  while cooking.) Set aside.
  
  Heat the remaining 2 tablespoons of oil in a large
  skillet over medium-high and cook onion, poblano,
  garlic, tomatoes and juices, and 1 teaspoon salt,
  stirring and scraping up any browned bits, until most of
  the liquid has evaporated and tomatoes begin to stick to
  the skillet, 9 to 11 minutes. Stir in chicken, 1/2 cup
  enchilada sauce and 1/2 teaspoon salt until combined and
  just warmed through; remove from heat. Taste and season
  with additional salt, if necessary.
  
  Pour 1/2 cup enchilada sauce into a 9" X 13" baking
  dish, spreading to cover the bottom. Working one at a
  time, arrange a scant 1/4 cup of chicken down the center
  of the tortilla, roll to secure the filling and place
  seam side down in the baking dish. Repeat with remaining
  tortillas and chicken, making sure they’re nestled right
  up against each other.
  
  Pour the remaining enchilada sauce over the tortillas,
  then scatter cheese on top. Bake until the sauce is
  bubbling and the cheese is just beginning to brown, 15
  to 20 minutes. Serve warm topped with pico de gallo, if
  desired. For leftovers, divide remaining enchiladas into
  portions of 2 or 3; wrap each portion tightly in plastic
  wrap or place in a freezer bag, squeeze out the air,
  seal and freeze for up to 3 months.
  
  By: Rick Martínez
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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