Monday, December 31, 2012

Chicken Enchiladas

Contributor: Cresta Peterson
2002 Cowley Cookbook

6 chicken breasts, cooked, de-boned and diced
2 cans enchilada sauce (mild or medium, as to preference)
1 can diced green chilies (optional)
burrito-sized, soft-shell tortillas
Shredded cheese and other toppings
Oil for deep fat frying heated to 350 degrees (in deep fat fryer if you have one)

Mix cooked chicken and enchilada sauce. (May need 3 or more cans, depending on quantity of chicken.) Place approximately 1/4 cup of chicken mixture onto the middle of tortilla. Fold envelope style and close with toothpick. Place into oil using tongs.  Cook until brown, turn over and cook until that size is brown.

Place on plate and serve with favorite toppings (lettuce, tomatoes, onions, etc.)

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