Chicken Enchilada's are a favorite of my family. I've been making a scratch version for years. My recipe in fact for those makes 6 pans at a time. So I was not sure how I would like the Shirley J version using the Universal Sauce. I was overwhelmed with the goodness. My son asked me why I would mess with something I had perfected over the years. He too was amazed at how good they tasted. Plus he didn't know how much time I had saved. These enchiladas are easy, quick and delicious.
Shirley J Chicken Enchiladas
1 cup Shirley J's Universal sauce mix4 cups water
1 7 oz can chopped green chilies
1 1/2 tsp cumin
1 tsp chicken bouillon
2 12 oz cans chicken, drained
3 cups grated cheese, mozzarella or monterey jack work well
8-10 tortillas
Mix water and universal sauce together in a saucepan. Mix together and bring to a slow boil. Add green chilies, cumin and bouillon. Stir and remove from heat. Set aside. In small bowl, break up chicken and add 11/2 cups of the cheese and 1 1/2 cups of the sauce. Mix together. Place 2-3 T. of chicken mixture in center of tortilla and roll up. Place rolled up tortillas in 9x13 pan. Continue until all chicken mixture is used. Pour remaining sauce over tortillas. Sprinkle the top with remaining cheese. Bake at 350 for 20-30 minutes.
3 comments:
These taste so dang good!
Love, love, love these!
I've got to have you hook me up with the Shirley J and try these! They tasted so good at Andrea's.
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