Chicken EnchiladasSubmitted by: LORANORTH
1 Tbsp. olive oil
1 large onion, finely chopped
1 clove garlic, finely chopped
3 tsp. cumin
1 tsp. ground coriander
3 cups tomato sauce
2 cups chicken broth
1 tsp. brown sugar
4- 5 Tbsp. chili powder
salt & pepper, to taste
3 lb. boneless, skinless chicken breast
4 cups shredded cheese
1/2 (14.5 oz.) can black olives, chopped
4 large green onions (scallions) finely chopped
1 1/2 cups sour cream
1 1/2 tsp. Tabasco Sauce
16 flour tortillas (you could use corn tortillas)
Remove the chicken from the cooker; shred it and put it in a large bowl. Add 1/2 cup of the sour cream, about 2 1/2 cups of the cheese, the olives and green onions. Mix well.
Stir the Tabasco sauce and the remaining sour cream into the sauce in the pressure cooker.
Pour enough sauce to cover the bottom of a large baking dish.
Divide the chicken mixture into 16ths, and roll it up in the tortillas. Place enchiladas into the pan with the sauce. Cover with remaining sauce; sprinkle with remaining cheese.
Bake at 350 for 30-40 minutes.
Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user LORANORTH.