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Saturday, December 14, 2013

Chicken Enchiladas

So, you have poached the chicken.  Now, what to do with the meat and broth.  Well, you make chicken enchiladas of course.

First, I made a batch of enchilada sauce with this recipe.

Then, I preheated the oven to 350 F.  While the oven is heating, you start building.

Take a tortilla (I used corn tortillas) and add a dollop of sauce.


Add chicken, roll up, and stack neatly in a 9 x 13 baking dish.



Cover with sauce and the shredded Mexican cheese of your choice.


Put in the oven and back until brown and bubbly on top.


I served with a side of spanish rice and refried beans.  This was a nice stick to your ribs kind of meal.

Thanks for stopping by,

Bill

4 comments:

  1. That would be great with a Negra Modelo

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    Replies
    1. I agree with you Chilebrown. Unfortunately, we cannot get Negra Modelo around here. So, we get our fill when we are in the Bay Area.

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  2. Within the last several years, several Mexican restaurants actually have it on tap. There just is something about Negra Modelo that works with Mexican food.

    ReplyDelete
  3. I can only dream of getting this wonderful beer on tap.

    ReplyDelete