* Exported from MasterCook II *
Recipe By : Marian Russell
Serving Size : 4 Preparation Time :2:00
Categories : Ethnic - Mexican Main Dishes
Ingredient -- Preparation Method
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1 Kilogram Cooked Chicken Meat (weight w/o bones) -- (2.2 pounds)
1 Medium Onion,Finely Chopped
1 Recipe Enchilada Sauce (see recipe)
1/3 Cup Vegetable Oil
20 Tortilla Shells
2 Cups Cheddar Cheese,Grated
1) Prepare cooked chicken: Remove the skin from the chicken and wash it under cold water. Put it in a large pan with 2 litres of water, 1 quartered onion, 8 peppercorns and 2 bay leaves. Gently simmer the chicken until it is tender (45-60 minutes). A whole chicken will take longer than chicken pieces. If you have time, allow the chicken to cool in the cooking water.
2) Remove the chicken from the water and remove the meat from the bones into a medium-sized bowl. Mix the meat with 1/2 of the finely chopped onion.
3) Prepare the enchilada sauce using the stock from the cooked chicken. You should have about 1.5 litres of stock left over. Put a thin layer of sauce into a 9 x 15 inch baking tin.
4) Heat the oven to 180° C (350° F).
5) Heat about 1/3 cup of vegetable oil in a skillet. When the oil is hot, use a pair of tongs and dip a tortilla shell in the hot oil first on one side, then on the other, for 3-5 seconds each side. Drain the oil off the shell using paper towels. Then dip the shell into the sauce. Then fill the shell with the chicken/onion mixture, roll up and place in the baking tray seam side down. Prepare each shell in the same way and continue until all of the chicken mixture has been used. You should end up with about 16-20 enchiladas.
6) Pour a small amount of sauce over the enchiladas. Then sprinkle the rest of the finely chopped onions over the enchiladas. Then add the remaining sauce. The sauce should totally cover the enchiladas. Top with a generous amount of grated cheese (2+ cups) and bake for 20-30 minutes, until the mixture is bubbly and the cheese is fully melted.
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