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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 8 enchiladas; 4 servings
For tomato salad:
1/4 cup unseasoned rice wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cups coarsely chopped plum tomatoes
1/2 cup sliced green onions
For enchiladas:
3/4 pound roasted or grilled chicken, shredded
6 tablespoons thinly sliced green onions
8 ounces shredded Monterey Jack cheese
8 (6- or 8-inch) flour tortillas
1 2/3 cups Three-Pepper Cream Sauce (see recipe)
The day before serving the enchiladas, make the tomato salad: In a glass or stainless steel mixing bowl, combine vinegar, sugar, salt and pepper; stir until sugar and salt are dissolved. Add tomatoes and green onions; cover and refrigerate overnight.
To prepare enchiladas: Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
In a large bowl, mix together chicken, green onions and cheese.
Gently warm tortillas in the microwave or one at a time in a dry skillet. Lay tortillas out on a work surface. Dividing evenly, place about 1/2 cup of the chicken mixture on each tortilla. Roll up tortillas; place in the baking pan. (Enchiladas may be assembled to this point, covered and refrigerated until needed, up to one day. Before proceeding, let return to room temperature.)
Pour about 1 1/2 cups sauce over enchiladas; bake 12 to 18 minutes or until heated through. Top with tomato salad; pass extra sauce at the table.
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Canyon Cafe Pancho Enchiladas
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 8 enchiladas; 4 servings
For tomato salad:
1/4 cup unseasoned rice wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cups coarsely chopped plum tomatoes
1/2 cup sliced green onions
For enchiladas:
3/4 pound roasted or grilled chicken, shredded
6 tablespoons thinly sliced green onions
8 ounces shredded Monterey Jack cheese
8 (6- or 8-inch) flour tortillas
1 2/3 cups Three-Pepper Cream Sauce (see recipe)
The day before serving the enchiladas, make the tomato salad: In a glass or stainless steel mixing bowl, combine vinegar, sugar, salt and pepper; stir until sugar and salt are dissolved. Add tomatoes and green onions; cover and refrigerate overnight.
To prepare enchiladas: Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
In a large bowl, mix together chicken, green onions and cheese.
Gently warm tortillas in the microwave or one at a time in a dry skillet. Lay tortillas out on a work surface. Dividing evenly, place about 1/2 cup of the chicken mixture on each tortilla. Roll up tortillas; place in the baking pan. (Enchiladas may be assembled to this point, covered and refrigerated until needed, up to one day. Before proceeding, let return to room temperature.)
Pour about 1 1/2 cups sauce over enchiladas; bake 12 to 18 minutes or until heated through. Top with tomato salad; pass extra sauce at the table.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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