Gayle's Chicken and Cheese Enchiladas

Updated Dec 30, 2021.

Description

Serves 5. Sending the whole recipe. I have found it to make closer to 1 dozen enchiladas and filling a 9x13 pan. I have frozen just the enchiladas (without the sauce) separately, then adding the sauce (mix and put in separate ziplock bag) when I baked them off... just in case you don't want to eat them every day for a week! 😉 The recipe also works with just the prepackaged shredded Mexican cheese blend if you don't want to buy the authentic Mexican cheese that's listed. If you wait until the last 5-10 minutes to top with cheese, the cheese is melty without getting brown and crusty.

Ingredients: Enchiladas

• 2 cups cooked chicken -- chopped (dark meat is best or combo of dark & white)
• 2 cups Asadero cheese -- shredded
• 2 cups Queso Blanco -- shredded
• 1 cup sour cream
• 1 tsp cumin
• 1 tsp chile powder
• 1/4 tsp salt
• 1/8 t ground red pepper or paprika (or can use cayenne for more of a bite)
• 10 six inch corn tortillas
• hot oil
• 1 1/3 cups enchilada sauce (recipe follows)
• 1/4 cup sliced green onions
• 1/2 cup black olives sliced

Directions: Enchiladas

1. In a fry pan, heat the oil, then dip tortillas one at a time, to soften the tortillas.
2. Combine chicken, 1 cup of the Asadero, 1 cup of the Queso Blanco, sour cream and seasonings; mix well.
3. Pour half the sauce on bottom of baking dish.
4. Next, spread the chicken mixture on each tortilla, roll up tightly.
5. Place tortillas in baking dish, seam side down.
6. Top with remaining sauce and cheese.
7. Bake at 350* for 20 minutes or until heated thoroughly.
8. Top with olives & green onions.

Ingredients: Enchilada Sauce

• 1 quart chicken broth
• 6 T mild chile powder, or to taste
• 1/4 tsp garlic salt
• 1/4 tsp cumin
• Salt & pepper to taste
• 2 T cornstarch (or Mochiko if freezing)
• 1/3 cup water

Directions: Enchilada Sauce

1. Bring first 5 ingredients to a boil.
2. Add cornstarch or Mochiko mix, then boil 1 minute stirring, until thickened.