SOUTHERN LIVING 1986 CHICKEN ENCHILADAS
Someone made the most delicious chicken enchiladas at an Army "Hail and Farewell" and everyone wanted the recipe. It was from the November 1986 Southern Living magazine. The recipe calls for both garlic and onions which I omit due to a food allergy. I add two stalks of chopped sauteed celery instead.
Provided by ralanm
Categories One Dish Meal
Time 46m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in a Dutch oven; cover with water and bring to a boil. I add a celery stalk with leaves cut into quarters, several small carrots, a bay leaf and hot pepper to the water. Simmer 45 minutes for the breasts or 1 1/2 hours for whole chicken, until chicken is tender. Remove chicken from broth, and let cool. Remove chicken from bone and chop. Set aside.
- (You can strain the broth through a colander and save for later).
- Saute onion and garlic in hot oil until tender; set aside. Place tomatoes in blender and puree (unless you use the crushed tomatoes); add to onions. Add tomatoes sauce, chilis , sugar and seasonings; stir well. Bring to a boil; cover, reduce heat, and simmer 1 hour. Stir about every 10 minutes. Stir in 3/4 Celsius sour cream.
- Spoon 2 heaping T. each of chicken and cheddar cheese on tortilla. Roll up tightly and place seam side down in a lightly greased 13" X 9" baking dish.
- Pour tomato sauce mixture over enchiladas. Bake uncovered at 350 for 40 minutes. Remove from oven, add remaining cheese and bake an additional 5 minutes. Serve with additional sour cream.
- If you have chopped fresh cilantro top with this.
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