Print Recipe

Roast Chicken Enchiladas

Ingredients

Enchiladas

Easy Homemade Enchilada Sauce **

Instructions

  1. Enchiladas: Cut meat from bones. Discard bones, skin, and visible fat. Shred meat, and stir in diced chilies. Place about 3/4 cup enchilada sauce in bottom of baking dish. Place 1/10 chicken mixture in middle of each tortilla and roll up. Place rolled enchiladas in a baking dish. Pour remaining sauce over top enchiladas. Sprinkle with cheese.
  2. Bake at 350 degrees F for 30-45 minutes or until enchiladas are hot in center.
  3. To serve, garnish with a dollop of sour cream and a sprig of cilantro or sliced black olives.
  4. Easy Homemade Enchilada Sauce: Substitute milk for water and prepare gravy according to package directions. Stir in picante sauce.

Yield: 4 to 6 servings

To freeze for later use: Place rolled tortillas in a freezer safe container. Cover with sauce. Cover with a tight lid and freeze. To cook, place frozen enchiladas in cold oven. Turn on oven to 325 degrees F and bake for 1 to 1 1/2 hours OR thaw pan in microwave then place in preheated 350 degree F oven and bake as above.

* Precooked chicken can be purchased from the deli counter or often, precooked chicken is available shrink wrapped in the fresh meat counter. Either way, when time is an issue, it is convenient to purchase the meat already cooked and eliminate that step.

** Canned enchilada sauce may be substituted in recipe when time is an issue.

Posted by Recipethyme at Recipe Goldmine 8/28/2001 12:44 am.

Source: Presented by Becky Low on September 18, 2000

Other Southwestern enchilada recipes you may like...

Chicken and Sour Cream Enchiladas
Lazy Pork Enchiladas with Red Sauce
San Antonio River Walk Enchiladas
Tex Mex Truckstop Enchiladas


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.