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Kelly's Red Enchiladas Recipe

   
 

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     Kelly's Red Enchiladas

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Boneless Chicken Breasts
Corn Tortillas
Salt, Pepper, Garlic
Diced anaheim or green chilis
Diced Tomatoes
Diced onion
Olive Oil
1 Can Red Enchilada Sauce
Cheddar Cheese
 

Instructions
In a large pot simmer the chicken breast seasoned with salt, pepper & garlic until tender, shred it up. Reserve Broth.
In a bowl, combine diced chilies, onion & tomatoes, coat with olive oil, season with salt, pepper & garlic. Place in a roasting pan and roast in the oven on 350. In a bowl, Combine roasted veggies with shredded chicken
In a sauce pan, combine can red enchilada sauce with 2 cups of chicken broth. Simmer until sauce slightly thickens.
In a frying pan lightly coated with oil, heat tortillas until flexible to work with, stuff with roasted veggie & chicken mixture and place in a baking dish that's been lightly oiled. Cover with sauce and top with cheese. Bake for 20-30mins on 400 or until bubbly.


Originally Submitted
12/8/2008





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