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INGREDIENTS
4 skinless chicken breasts 2 tablespoons flour 2 tablespoons cooking oil 1 cup of fresh or canned roasted green chilies, diced and skinless 1 garlic clove minced 1/4 teaspoon of ground cumin 1/4 teaspoon of Mexican oregano 1 14 oz. can of chicken broth 1 10 3/4 oz. can of cream of chicken soup 1 cup of water 1 pound of cooked chicken breast shredded Salt to taste Warm oil 12 Corn tortillas 12 oz. of extra sharp cheddar cheese shredded Diced yellow or white onions (optional) Fried eggs (optional)PREPARATION:
- Boil chicken breasts in water until completely done. Let cool, then shred chicken and set aside.
- In a medium size saucepan, under medium heat, heat the oil and then add flour, whisk to get smooth consistency, then stir in green chilies, garlic, cumin, oregano, chicken broth, cream of chicken soup and water; stir together to get a smooth consistency.
- Add the cooked shredded chicken and salt to taste.
- Warm oil in a skillet and lightly fry tortillas one at a time. As you lightly fry each tortillas stack in a plate with a paper towel to blot the excess oil off of each of the tortillas.
- Warm oil in a skillet and lightly fry tortillas one at a time. As you lightly fry each tortillas stack in a plate with a paper towel to blot the excess oil off of each of the tortillas.
- This recipe will make four, maybe five servings of 3 stacked high flat enchiladas. (The secret to this recipe is in the fresh roasted green chilies)