Chicken Enchiladas

Chicken Enchiladas

Ingredients

White Corn Tortillas

Mexican 4 Cheese Blend

Half of a Medium Sized Green Bell Pepper

1/4 of Large Yellow Onion

4 Cloves of Garlic 

Las Palmas Enchiladas Sauce

14.5 ounce Can of Diced Tomatoes

12 Chicken Drumsticks

Preparation

Chicken Enchiladas

1. Fill large pot with 5 quarts of water over high heat 

2. Add chicken drumsticks to pot

3. Chop up vegetables and add to pot

   • Green bell pepper

   • Yellow Onion

   • Garlic

4. Add can of diced tomatoes

5. Let mixture boil and stir occasionally until chicken falls off the bone and water is boiled down to about 1 inch

   • Letha’s tip: Average cooking time is about 30-40 minutes

6. Add a tablespoon of oil to a nonstick pan

7. Place and separate up to 4 tortillas in pan on medium heat

8. Heat up tortillas on each side for about 30 seconds

9. Pour Las Palmas Enchilada Sauce into separate bowl

   • Letha’s Tip: Use a wide bowl for dipping tortillas in enchilada sauce

10. Preheat Oven to 350 F and set to Bake

11. Dip tortillas until lightly coated

12. Place coated tortilla in a glass pan and add about two tablespoons of chicken mixture

13. Sprinkle Mexican Cheese Blend over chicken

14. Roll up tortilla with chicken mixture

15. Repeat steps 10-13 until glass pan is full

16. After pan is full, drizzle enchilada sauce over rolled enchiladas

17. Sprinkle cheese blend over Rolled enchiladas

18. Place on center rack in oven and bake for approximately 5 minutes or until cheese is melted on top

Buen Provecho!