Chicken Enchiladas
We eat them rolled. We eat them stacked. They’re filled with stuff and that’s a fact. No, that isn’t Dr. Seuss talking.
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Cooking tools:
- Cast iron skillet
- Crepe pan
- Ladle
- Saute pan
- Baking pan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Kitchen towel
- Stove
- Oven
Ingredients
- 1 large sweet yellow onion, diced
- 2 cloves garlic, minced ((you can use up to 3))
- 3 tablespoons olive oil
- 5 whole green chiles ((canned or fresh roasted, seeded, coarsely chopped))
- 1 cooked rotisserie chicken, shredded ((skin removed))
- 1 ½ teaspoons cumin powder
- 1 teaspoon garlic powder
- 28 ounces crushed tomatoes ((1 can))
- 1 ¾ cups enchilada sauce, divided
- salt
- Pepper
- 14 corn tortillas ((6 inch))
- 1 ½ cups shredded cheddar cheese
- chopped tomatoes
- chopped cilantro
- chopped green onion
- sour cream
- 1 cup corn meal
- 1 cup flour
- 1 egg
- 2 cups water
- ¼ teaspoons salt
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