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Chicken Enchiladas (VRP 095)

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Chicken Enchiladas

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Chicken Enchiladas

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Chicken Enchiladas Recipe

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Chicken Enchiladas

Chicken Enchiladas


  • 1½ cups water, divided
  • 1 skinless, boneless chicken breast half
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 4 ounces salt-free tomato sauce
  • 4 corn tortillas
  • ¼ ounce grated Monterey Jack cheese
  • 1 medium white onion, peeled and finely chopped


  1. Bring 1 cup water to boil in 1-quart saucepan, add chicken, cover and simmer about 5 minutes.
  2. Remove chicken, discard water, cool meat, and shred or finely chop.
  3. Mix chili powder and cumin in the saucepan with tomato sauce and ½ cup water.
  4. Simmer until the sauce thickens slightly, about 10 minutes.
  5. Place tortillas in a loosely closed plastic bag and warm in microwave until limp. (they may also be warmed in the oven by wrapping the tortillas in a damp cloth and then in foil.)
  6. Spray 8x*-inch baking dish with nonstick cooking spray.
  7. With tongs, dip warmed tortillas one by one in the hot tomato sauce mixture, then lie them flat in the baking dish.
  8. Sprinkle ¼ of the chicken and ¼ of the cheese across the middle of the tortillas.
  9. Then roll the tortilla and place it seam-side down in the baking dish.
  10. After making the 4 enchiladas, pour the remaining sauce over the enchiladas in the baking dish.
  11. Garnish with finely chopped onions and bake in a 350° oven for 10 to 15 minutes.

Chicken Enchiladas

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