FIRECRACKER ENCHILADAS
Super fast week night meal. From Rachel Ray. I had to do a couple things differently than the way Rachel calls for them to be made. I found the corn tortillas to tear when folded unless heated through first - either in the microwave or in a hot pan just coated with oil. Would let sit in heated oven more like 10-15 minutes.
Provided by Southern Sugar Dump
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
- Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
- Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
- Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
- Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.
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Jobayer Ahmad
[email protected]I thought these enchiladas were just okay. The filling was a bit bland and the sauce was too thin.
Samule Burns
[email protected]These enchiladas were easy to make and very tasty. I will definitely be making them again.
Anita Devern
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Mia Aldred
[email protected]These enchiladas were a bit too spicy for my kids, but my husband and I loved them.
Ahmer Shakeel
[email protected]I've made these enchiladas several times and they're always a hit. My family loves the flavor and the cheese is always perfectly melted.
Kathy Holman
[email protected]I thought these enchiladas were just okay. The filling was a bit bland and the sauce was too thin.
BIG SKITZ
[email protected]These enchiladas were easy to make and very tasty. I will definitely be making them again.
Duncan Mwendwa
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Hamza Qureshi
[email protected]These enchiladas were a bit too spicy for my kids, but my husband and I loved them.
Eshrah
[email protected]I've made these enchiladas several times and they're always a hit. My family loves the flavor and the cheese is always perfectly melted.
Sabbir Bhuiyan
[email protected]I thought these enchiladas were just okay. The filling was a bit bland and the sauce was too thin.
Hesbon Mwangi
[email protected]These enchiladas were easy to make and very tasty. I will definitely be making them again.
William Mohale
[email protected]I'm not a huge fan of spicy food, but these enchiladas were surprisingly mild. I loved the flavor of the sauce and the cheese was perfectly melted.
Tammy Rook
[email protected]I had some leftover chicken that I used in these enchiladas and they turned out great. I also added some black beans and corn to the filling for extra flavor.
Chamling Nayan
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them.
Prince Akash
[email protected]I followed the recipe exactly and the enchiladas turned out great. The sauce was creamy and flavorful, and the chicken was tender and juicy.
Rani Bugti
[email protected]These firecracker enchiladas are the perfect weeknight meal. They're easy to make and absolutely delicious.
Georgina Merkouriadis
[email protected]I made these enchiladas for a party last weekend and they were a huge success. Everyone loved them!
Rehan Mayo
[email protected]WOW! These firecracker enchiladas were a hit with my family. The filling was flavorful and spicy, and the cheese and sauce were the perfect complement. I will definitely be making these again!