Watkins chicken enchiladas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | WATKINS Garlic Liquid Spice |
| 1 | cup | Chopped onion |
| ¼ | cup | All-purpose flour |
| 1 | can | (15 ounces) tomato sauce |
| ½ | cup | Water |
| ¼ | cup | WATKINS Inferno Hot Pepper |
| Sauce | ||
| 1 | tablespoon | WATKINS Chicken Soup base |
| 1 | teaspoon | WATKINS Mexican Oregano |
| 1 | teaspoon | WATKINS Cumin |
| 1 | cup | Sour cream |
| 3 | cups | Finely chop cooked chicken |
| 2 | cups | Shredded Cheddar Cheese |
| 1 | can | (4 ounces) green chiles |
| 12 | 16 inch corn tortillas | |
| Chopped tomato | ||
| Sliced green onions | ||
| Sour cream | ||
Directions
The chopped tomato, sliced green onions and sour cream are for garnish, use the amount you desire.
In medium saucepan, heat Garlic Liquid Spice over medium heat. Add onion;saute' until tender. Stir in flour;mix well. Stir in tomato sauce and next 5 ingredients. Cook and stir until mixture begins to boil and thicken. Remove from heat;slowly stir in sour cream. In large bowl, combine 1 cup of the sauce, chicken, 1 cup cheese, and green chiles;mix well. Dip one tortilla at a time into remaining sacue to soften. Place on a plate and spoon on some of the chicken mixture;roll up. Arrange in greased 13-x9-inch baking dish. Spoon any remaining sauce on top. Sprinkle with remaining cheese. Bake at 350 degrees for 25 minutes or until bubbly.
Garnish as desired.
Formatted for MM by Diana Eichman.
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