Enchilada sauce/chicken enchiladas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Flour |
| 1½ | tablespoon | Olive oil |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Oregano |
| ¼ | teaspoon | Cayenne |
| ½ | teaspoon | Cumin |
| 1 | Clove garlic; minced | |
| 1 | can | Chicken broth; 14 oz |
| 1 | can | Tomatoe sauce; 8 oz |
| 1 | tablespoon | Lime juice; fresh |
Directions
In large pan saute flour in oil for one minute, add spices and cook for an additional minute. Add broth, tomatoe sauce and lime juice and bring to a boil stirring constantly till thickened.
Assemble tortillas with chicken and cooked onion, laying side by side in pan that has been coated with sauce. When pan is full, pour additional sauce over top, add grated cheddar cheese. Bake in oven til warmed through and cheese has melted.
Serve on a bed of lettuce and serve with sour cream, salsa and jalapeno peppers to the side.
Recipe by: Marilyn Garcia Posted to TNT - Prodigy's Recipe Exchange Newsletter by mreingarcia@... (Marilyn Garcia) on Sep 03, 1997