Chicken Enchiladas Rancheras

Submitted by United Church of God on Tue, 2011-07-05 14:12
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Description

Homemade chili sauce tops these easy and delicious Enchiladas

Summary

Yield
Servings
Source

Robert Mazza

Prep time1 hour

Ingredients

2Cangreen chiles, drained (7 oz. each, chopped)
1Cantomatoes (28 oz., crushed)
1 onion (chopped)
1 bay leaf
1Teaspoongarlic powder
2Teaspoonsalt
2 1⁄2Cupwater
1 chili peppers (yellow, chopped)
4Tablespooncornstarch
1⁄4Cupwater (to desolve cornstartch)
1 lettuce (head)
1Pintsour cream
2 Avacados
1⁄2PoundMonterrey Jack
1⁄2Poundlonghorn-style cheddar cheese
3 chicken breast (whole)

Instructions

Preheat over to 350°.  Cook chicken in pan until done.  Dice and set aside.  Combine green chilies, crushed tomatoes, onion, bay leaf, garlic powder, salt, water, and yellow chili.  Simmer covered 30 minutes.  Remove bay leaft from chili mixture.  Sitr in dissolved cornstarch to thicken, cover and set aside.  Dip each tortilla into chili mixture, fill with 1 T. chili, chicken, and cheeses.  Roll and place in a 9x13 pan.  Pour remaining chili mixture over enchiladas and cook for 25 mintues.  Serve with chopped lettuce, sliced avocados and sour cream.

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United Church of God
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