The Best Enchiladas (Tana’s Version)

(from kintyre’s recipe box)

Source: Tana Grames

Categories: dinner, not tried

Ingredients

  • 25-30 corn tortillas
  • grated cheddar cheese
  • Whole canned green chiles
  • Oil for frying tortillas
  • chopped chicken
  • 1/2 cup butter
  • 1/2 cup flour
  • 10 ounce can Las Palmas Red Chile Sauce
  • 3 1/2 cups water
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 3 disposable baking dishes
  • plastic wrap
  • Aluminum Foil

Directions

  1. Set aside in separate containers – chopped chicken, sliced green chiles, and 3 or so cups of cheese.

  2. Make a paste out of the spices and a little bit of water; set aside.

  3. Melt butter in large heavy sauce pan.

  4. Add flour and cook 3 minutes (don’t brown).

  5. Add chile paste, Las Palmas Red Chile sauce and cook over medium heat until thick, stirring constantly.

  6. Simmer for 30 minutes

  7. To Assemble:

  8. Gently fry corn tortillas (3 to 5 seconds each side if cooked on medium high heat).

  9. Place on paper towels to drain.

  10. Spoon chicken, 1 to 2 slced green chiles, and a tablespoon of cheese into center of tortilla and roll tortilla.

  11. Repeat until pan is filled side to side with stuffed tortillas (should make 3 trays).

  12. When the trays are full pour remaining sauce over enchiladas and sprinkle with cheese.

  13. Optional: Layer tortillas, chicken, chiles, and cheese lasagna style.

  14. Cover with plastic wrap, foil and freeze.

  15. Thaw and bake uncovered at 350 degrees for 30 to 40 minutes.

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