Chicken Enchiladas

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