Enchiladas Ole
18 ingredients
3 steps
Ingredients
- 1 1/2 cups coarsely chopped onion, divided
- 1 jalapeno pepper, seeded and chopped
- 2 cloves garlic
- 1 (16-ounce) can crushed tomatoes
- 1/4 cup chili powder
- 1 teaspoon dried whole oregano
- 3 3/4 cups vegetable oil, divided
- 2 tablespoons cornstarch
- 2 cups canned chicken broth, divided
- 1 cup whipping cream
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 cloves garlic, minced
- 4 cups shredded, cooked chicken breast
- 12 (6-inch) corn tortillas
- 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
- 1 (8-ounce) carton sour cream
- 1/2 cup chopped green onions
Directions
-
1Position blade in food processor, and add 1/2 cup onion and next 3 ingredients; process. Saute chili powder and oregano in 2 tablespoons oil in a skillet 3 minutes. Add tomato mixture; simmer 5 minutes. Combine cornstarch and 2 tablespoons broth. Add remaining broth and cream to tomato mixture; cook 2 minutes. Add cornstarch mixture; cook until thickened. Stir in salt and pepper.
-
2Saute remaining 1 cup onion and minced garlic in 2 tablespoons hot oil in a skillet over medium-high heat until tender. Add chicken; cook until lightly browned. Stir in 1 cup tomato mixture.
-
3Pour 3 1/2 cups oil into a skillet. Fry tortillas, one at a time, over medium-high heat 8 seconds on each side. Drain on paper towels. Brush one side with tomato mixture. Spoon about 1/4 cup chicken mixture down center. Roll tortilla; place, seam side down, in a greased 13- x 9- x 2-inch baking dish. Repeat with remaining tortillas. Pour remaining tomato mixture over tortillas; sprinkle with cheese. Bake, uncovered, at 375° for 15 minutes. Top with sour cream and green onions.
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