Good use for rotisserie chicken leftovers!
Here's a quick recipe for red sauce: 2 T flour, 1/2 cup vegetable oil, 1/4 cup chili powder, 4-6 oz tomato sauce, 1-1/2 cups water... whisk together flour and oil over medium heat until light brown; add chili powder. Mix in tomato sauce and water. Let it simmer on low for 15-20 minutes until thick.
Recipe: 1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce
Directions:
For meat mixture, add oil, chicken (I always use canned or leftover from a rotisserie), onion, and green chile peppers in a skillet, heated over medium high. When the onion is tender, add the taco seasoning according to its package directions.
In another bowl, prepare the cheese mixture by mixing sour cream, cottage cheese, salt and pepper. Pre-heat the oven before assembling the enchiladas. Warm tortillas so they are easier to handle. Place a spoonful of meat and cheese mixtures and shredded cheese in each tortilla. Roll tortilla and put in a greased 9x13 dish. Pour the enchilda sauce and any remaining cheese, cheese- and meat mixture over the enchiladas. Bake for 30 minutes until bubbly.[
http://allrecipes.com/Recipe/Cottage-Cheese-Chicken-Enchiladas/Detail.aspx]
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce
Directions:
For meat mixture, add oil, chicken (I always use canned or leftover from a rotisserie), onion, and green chile peppers in a skillet, heated over medium high. When the onion is tender, add the taco seasoning according to its package directions.
In another bowl, prepare the cheese mixture by mixing sour cream, cottage cheese, salt and pepper. Pre-heat the oven before assembling the enchiladas. Warm tortillas so they are easier to handle. Place a spoonful of meat and cheese mixtures and shredded cheese in each tortilla. Roll tortilla and put in a greased 9x13 dish. Pour the enchilda sauce and any remaining cheese, cheese- and meat mixture over the enchiladas. Bake for 30 minutes until bubbly.[
http://allrecipes.com/Recipe/Cottage-Cheese-Chicken-Enchiladas/Detail.aspx]
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| Yummy Red Enchilada Recipe-- great flavors! |
Helpful Hint: "If you dunk onion, cutting board and knife in cold water before using them for cutting, it will prevent tears." [Youngkrantz, Gini. Authentic German Home Style Recipes. 4 edition, 1994. 202]
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