Recipes Page - Enchiladas

Name: Recipes Page - Enchiladas
Ingredients: Peanut oil, canola oil, or other high smoke point oil; 12 corn tortillas; 2 teaspoons olive oil (or peanut or canola); 1/2 onion, chopped (about 3/4 cup); 1 clove of garlic, minced (about 1 teaspoon); 14-ounce can (about 1 3/4 cup) crushed tomatoes (preferably fire roasted); 3/4 cup of chopped cooked green chilies (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chilies and how spicy you want your enchiladas); 1 cup enchilada sauce; 1 cup chicken broth; 1/2 teaspoon dried oregano (DON’T use too much); 1 lb (4 cups) of jack cheese, cheddar , or a mix, grated; 2 cups shredded grilled chicken (optional – I use leftover BBQ chicken)

weskefamily.com

Prep corn tortillas in oil for flavor, then layer with onions, garlic, tomatoes, chilies, and chicken in these flavorful enchiladas—perfect for a spicy, comforting meal.

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Ingredients

Peanut oil, canola oil, or other high smoke point oil
12 corn tortillas
2 teaspoons olive oil (or peanut or canola)
1/2 onion, chopped (about 3/4 cup)
1 clove of garlic, minced (about 1 teaspoon)
14-ounce can (about 1 3/4 cup) crushed tomatoes (preferably fire roasted)
3/4 cup of chopped cooked green chilies (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chilies and how spicy you want your enchiladas)
1 cup enchilada sauce
1 cup chicken broth
1/2 teaspoon dried oregano (DON’T use too much)
1 lb (4 cups) of jack cheese, cheddar , or a mix, grated
2 cups shredded grilled chicken (optional – I use leftover BBQ chicken)