Teresa Redmon's Recipe

T's Chicken Enchiladas

Category: Recipes

T’s Raving Enchilada Sauce

(makes about 2 cups)

• 2 cups chicken broth
• 4 Tbs Chili Powder
• 1 tsp. ground cumin
• 2 heaping tsp. garlic powder
(with no salt added)
• 3/4 tsp. salt
• 1 pinch ground cinnamon
(less than 1/16 tsp.)
• 1/3 tsp. sugar
• 5 Tbs. cold water
• 5 Tbs. white flour



Directions:

1. In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
2. Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.
3. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
4. While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
5. With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
6. After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
7. After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
8. Turn off the heat, this enchilada sauce recipe is done.
9. You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
10. As you can see, this enchilada sauce recipe is very quick to make.
11. So go on, make some enchiladas tonight for dinner.



Teresa’s Easy Festive Chicken Enchiladas’

• 1 small onion, chopped
• 1 clove garlic, minced
• 1 lb. cooked boneless skinless
chicken breasts, shredded
• 1 cup Thick 'N Chunky Salsa,
divided
• 4 oz. (1/2 of 8-oz. pkg.)
Cream Cheese, cubed
• 1 Tbsp. chopped cilantro
• 1 tsp. ground cumin
• 1 cup Shredded Cheddar &
Monterey Jack Cheese, divided
• 8 flour tortillas (6 inch)

Make It!

HEAT oven to 350°F.

1. HEAT large skillet spayed with cooking spray on medium heat.
2. Add onions and garlic; cook and stir 2 min.
3. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally.
4. Add 1/2 cup shredded cheese; mix well.
5. SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up.
6. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.

7. BAKE 15 to 20 min. or until heated through.

8. Enjoy this spicy main dish, but keep an eye on portion size.

Shortcut:

Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the shredded cooked fresh chicken.

Frajita strips – beef or pork

Special Extra
For a spicier flavor, add 1 drained 4-oz. can chopped green chiles to the filling mixture before spooning onto tortillas.

Continue as directed.

Teresa’s Easy Fiesta Cheese Enchiladas’

• 1 pkg. (8 oz.) Cream Cheese, softened
• 1 pkg. (7 oz.) Shredded Cheddar
Cheese, divided
• 2 green onions, sliced
• flour tortillas (6 inch)
• 1 cup salsa

Make It!

HEAT oven to 350°F.

BEAT cream cheese in small bowl with mixer until creamy.
Add 1 cup Cheddar and onions; mix well.
Spread down centers of tortillas; roll up.

PLACE, seam-sides down, in 11x7-inch baking dish; top with salsa. Cover.

BAKE 20 to 25 min. or until heated through. Sprinkle with remaining Cheddar.

Serving Suggestion

Serve with a fresh salad tossed with your favorite dressing.

Use Your Microwave

Assemble enchiladas as directed in 11x7-inch microwaveable dish. Microwave on HIGH 12 to 14 min. or until heated through, turning dish after 6 min.