1/4 c. chopped onion
1 Tbsp. butter
1/2 c. quick chili sauce
2/3 c. chicken
1/4 c. sour cream
1/2 tsp. salt
1/2 c. oil
6 corn tortillas
4 c. chicken stock
1/2 c. grated Jack cheese
1/4 c. evaporated milk
Saute onion in butter until soft. Add chili sauce,
chicken, sour cream and salt and heat until hot throughout.
Heat oil and cook tortillas just a few seconds. Do NOT
allow to crisp. Dip into evaporated milk and chicken stock
that has been mixed. Spread filling mixture onto tortillas;
roll. Place seam side down in casserole or square pan
(greased). Pour over the remaining liquid (milk and stock
mixture). Sprinkle with cheese. Bake at 350 degrees until cheese
melts and liquid is absorbed, about 30 to 40 minutes.
Quick Chili Sauce for Chicken Enchiladas:
1/2 c. chopped onion
1/4 tsp. garlic salt or 1/2
clove garlic, minced
1 Tbsp. oil
1 Tbsp. flour
1 Tbsp. chili powder
1/4 tsp. oregano
dash of cumin
1/2 tsp. salt
1/2 c. tomato puree
1/2 c. water
Saute onion and garlic salt in the oil. Add flour; cook
1 minute. Add chili powder, oregano, cumin, salt, tomato puree
and water. Refrigerate to use in chicken enchiladas.
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