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Categories:
thigh meat sherry red onion tomato paste chili pwdr clove garlic vegetable oil flour green enchilada sauce Co-Jack cheese Dairy
Viewed: 61 - Published at: 2 years agoIngredients
- 1 lb Skinned and boned chicken thigh meat, cut into 1/2 x 2-inch strips
- 1/2 c. Dry sherry
- 1/4 c. Minced red onion
- 2 1/2 Tbsp. Tomato paste
- 1 tsp Each chili pwdr and grnd cumin
- 1 x Clove garlic, crushed
- 1 Tbsp. Vegetable oil
- 12 x Flour (6-inch) tortillas
- 2 can (10 ounce. each) green enchilada sauce
- 3 c. Shredded Co-Jack cheese Dairy lowfat sour cream Salsa Stewed or possibly refried beans
Method
- These enchiladas ave very different from most classic renditions - and I think they're even better!
- 1.
- In small shallow baking dish, mix first seven ingredients.
- Cover and chill at least 4 hrs, stirring occasionally.
- 2.
- Heat oven to 350 degrees.
- In large skillet, heat oil over medium-high heat.
- Saute/fry chicken-marinade mix till chicken is no longer pink, about 4 min.
- 3.
- Wrap tortillas in damp dish towel.
- In bottom of 13x9x2-inch baking dish, spread 3/4 c. of enchilada sauce.
- 4.
- Working with one trotilla at a time (keep others covered), spoon about 2 Tbsp.
- chicken mix down center or possibly each tortilla and sprinkle with 1 1/2 Tbsp.
- cheese.
- Roll tortillas up tightly and place seam-side down in baking dish.
- 5.
- Pour remaining sauce over rolled tortillas.
- Sprinkle with remaining cheese.
- Gake uncovered till heated through and bubbly, about 30 min.
- 6.
- Serve with lowfat sour cream, salsa, and beans.
- Makes 6 servings.
