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Tortillas
are staples of Mexican cooking. If you don't have any leftover
chicken for the filling, make chicken quickly by placing 4
chicken breasts (2 lbs) in a 5-quart sauté pan. Add water to
cover, celery, poultry seasoning, chopped onions and pepper.
Cook 20 minutes or until done and chicken is no longer pink.
Flour Tortillas
2 cups all-purpose flour
1
teaspoon salt
¼ cup
Crisco®
solid vegetable shortening
¾ cup
warm water
Enchilada Sauce
1 cup chopped yellow onion
2
teaspoons corn oil
2
garlic cloves, crushed in a garlic press
Pinch
ground cumin seeds
Pinch
sweet paprika
⅛
teaspoon granulated sugar
1
teaspoon dried oregano
2
teaspoons chicken base
1
(6-ounce) can tomato paste
1
jalapeño pepper, seeded and chopped
2 (14
½-ounce) cans Mexican-style tomatoes, undrained
1 cup
water
Fillings and Toppings
4 cooked chicken breasts (2 lbs raw chicken breast,
cooked)
Grated
cheddar cheese
Sour
cream or fat-free yogurt
Green
onion, sliced
Black
olives, sliced
Guacamole
1. Tortillas:
In a large bowl, mix the flour and salt. Rub in
shortening with your fingertips. Add the water and
mix with
your
hands to form a dough. Divide into 8 balls, press with
your
palms to form a thin round. Place on a well-floured
board
and roll out until thin. Fry in a medium hot oiled
13-inch
griddle. Turn once. Keep the tortillas hot by setting
them
in a stack and then wrapping them in foil.
2. Enchilada
Sauce: Heat oil in a 5-quart sauté pan. Fry onions
until
translucent. Add garlic, cumin, paprika, sugar, oregano,
chicken
base, tomato paste, jalapeño, tomatoes and water.
Simmer
15 minutes and then puree in blender. Return to pan
and
cook covered with a splatter guard for 10 minutes.
3. Preheat oven to
350°.
4. Pour half of the
sauce in a 13 x 9 x 2-inch baking dish. Roll
shredded
chicken breast in the tortillas. Set in the sauce.
5. Cover with the
rest of the sauce. Top with shredded cheese
and
bake in preheated oven 30 minutes. Serve topped with
sour
cream, black olives, chopped green onion and
guacamole.
Makes 4 servings
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