Tuesday, December 20, 2005

Las Charras Enchiladas de Pollo- Rolled Enchiladas with Chicken

This recipe comes from the El Charro Cafe . This Tucson, AZ restaurant is one of America's oldest family-operated Mexican restaurant in the United States. They now have two new restaurants in the area for a total of four. This is what I am bringing to a Christmas potluck.

Makes 12 Enchiladas

1 quart water
4 large chicken breasts
2 cups oil
12 corn tortillas
2 quarts Enchilada Sauce
4 cups (1 pound long horn or jack cheese, shredded

1 avocado, pitted, peeled and sliced
2 cups sour cream (optional)

In a 8 quart stockpot bring the water to a boil. Add the chicken breasts, bring to a boil again, reduce the heat and simmer 20 minutes, or until the chicken is tender. Drain and cool. Discard the skin and bones, shred the meat and set aside, covered with a damp towel. Preheat the oven to 350 degrees F (175 degrees C). In a large skillet heat the oil. Dip each tortilla in the oil and place on waxed paper. Place 2 tablespoons chicken in the center of each tortilla and roll each loosely. Place seam side down and side by side in a shallow baking dish. Cover with Salsa de Chile Colorado and a shredded cheese. Bake in the oven until bubbly, about 10 minutes. Garnish with the avocado slices and sour cream, if using.

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