CHICKEN ENCHILADAS
This is a really good recipe from Martha Stewart's Everday Food magazine (Issue #5). Very tasty indeed!
Provided by Shannon 24
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in medium pan over medium low heat.
- Add onion, garlic, jalapeno and chili powder.
- Cook until onion is clear.
- Add tomatoes and 1/2 cup water to pan.
- Add salt and pepper.
- Bring to a boil.
- Return heat to medium low.
- Cook, gently crush tomatoes with a wooden spoon until sauce is thickened.
- Add lime juice.
- Let sauce cool before storing.
- Heat a skillet over medium high heat.
- Warm each tortilla, about 10 seconds per side.
- Divide chicken, 3 cups cheese and pickled jalapenos among the tortillas.
- Roll tightly.
- Place the seams side down in a 9x13 baking dish.
- When ready to bake, preheat oven to 450°F.
- Top with sauce and remaining cup of cheese.
- Bake until cheese is melted and tortillas heated through.
- For a crisper top, put under broil for an additional 1 - 2 minutes.
- Enjoy!
Nutrition Facts : Calories 757.2, Fat 46.6, SaturatedFat 24.3, Cholesterol 185.7, Sodium 783.5, Carbohydrate 24.8, Fiber 3.5, Sugar 2, Protein 59.1
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