Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Mexican Fried Chicken Enchiladas
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- #58566
The secret for great enchiladas? It's in the sauce. Chili powder and cumin mixed in the tomato sauce makes a perfectly piquant sauce for covering up corn tortillas stuffed with chicken, jalapenos, and cheese.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup oil
4 tablespoons flour
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
2 cups water
2/3 cup tomato sauce
1 cooked chicken breast, shredded or chopped
1/4 cup chopped jalapeno peppers
1/2 cup chopped onions
1/2 cup grated cheddar cheese
8 ounces cream cheese, softened
12 corn tortillas
oil, for frying
directions
Preheat the oven to 350 degrees F.
Heat a large skillet over medium-high heat. Combine the oil and flour and mix until smooth. Stir in the chili powder, cumin, and salt. Mix well. While stirring, add the water and tomato sauce and mix until smooth. Let simmer for a few minutes.
Combine the chicken, jalapeno, onion, cheddar, and cream cheese in a bowl. Mix until combined.
Add a small amount of oil to a small skillet (about 1/4-inch) over medium-high heat. Add the tortillas, one at a time, and cook for 30-60 seconds or until soft.
Place a dollop of the chicken mixture on each softened tortilla. Roll up the tortilla around the filling and place seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
Pour the tomato sauce over the filled tortillas. Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until bubbly.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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