Chicken Enchiladas

I got this recipe from Cooking Light but I have made several changes.  The original recipe did not call for bacon grease, but I think bacon grease makes everything taste better!  After years of low-fat living and only getting fatter and fatter, Mom and Dad Hughey have given up on low fat and now eat a diet high in fat, low in sugar, and low in refined carbohydrates.  The pounds have fallen off and we eat delicious food!

Chicken Enchiladas

2 Tbs of Bacon Grease or Olive Oil

1/2 c. chopped onion

1/4 c. flour

1 Tbs chili powder

1 tsp cumin

1/2 tsp cayenne pepper

2 1/2 c. chicken broth

1 c. sharp cheddar cheese (4 oz)

1 c pepper jack cheese (4 oz)

1 c sour cream

3 c chopped chooked chicken (about 1.5 lbs but a little more or a little less won’t matter)

1/2 c salsa (I like to use bottled green salsa, but sometimes I use some of my homemade salsa if I have it)

6 – 8 flour tortillas (small to medium in size)

1.  Preheat oven to 350

2.  Cook onion in fat (bacon grease or olive oil) in a medium saucepan about 3 minutes or until tender.

3.  Combine flour and spices in a medium bowl; gradually add broth, stirring with a whisk until well-blended.  Add to saucepan; bring to a boil, and cook 3 minutes or until it thickens.  Remove from heat; stir in cheese and sour creamm.  Combine 1 cup of this cheese misture, the checken, and the salsa in a blowl.  Reserve the rest of the sauce.

3.  Spread 1/4 to 1/2 cup of the checken mixture down center of each tortialla; roll up.  Place ina 13 x 9 baking dish coated with cooking spray.  Pour remaining cheese mixture over tortiallas.  Batke at 350 for 20 minutes or until bubbly.

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