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Cat's No-Back Chicken Enchiladas Recipe

Since Mom and I live close to the Mexican border, we really enjoy the food.

Here is one of our favorite recipes.

1 medium onion chopped
3 cloves garlic chopped
1 bay leaf broken in half
1 tsp mild chili powder
½ tsp smoked paprika
1 tsp ground cumin
2 TBS, olive oil
Olive oil spray
1lb chicken thighs
2 ½ cups tomato sauce
1 medium sweet green pepper diced OR for those who like it hot.....
1 diced jalapeno pepper
6 six inch corn tortilla
½ cup chopped cilantro leaves
1 cup shredded cheddar cheese
1 lime
Sour cream to taste

Saute onion and garlic in oil till soft. Score and add chicken thighs and gently brown. Then add bay leaf, tomato sauce and sweet or hot green pepper. When chicken is almost done, stir in the chili powder, paprika and cumin. Finish cooking the chicken. Remove chicken to a plate, cool then shred.

Meanwhile, dip each tortilla into boiling water until softened, just a few seconds, use tongs. Lay half them out flat separately on the bottom of an oil sprayed frying pan. Put the rest on an oil sprayed plate.

Place shredded chicken on each tortilla in the pan. Add the cilantro and the juice of one lime. Cover with the remaining tortillas. Smother with the cheddar cheese. Cover and put the pan on low heat until the cheese is melted. Garnish with sour cream. Cut the enchiladas like you would lasagna. Serves 4 or more. ENJOY!