Enchiladas

Name: Enchiladas Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Chicken about a lb; Ancho Chil dried about 10; A medium size head of lettuce; Queso anejo (fresco) about 1 cup; 1 cup of chopped onion; 3 large Potatos; 3 cups of cooked carrots chopped; 3 tbsp of salt; a cup of sour cream; 24 corn tortillas

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 6

Ingredients

Chicken about a lbAncho Chil dried about 10A medium size head of lettuceQueso anejo (fresco) about 1 cup1 cup of chopped onion3 large Potatos3 cups of cooked carrots chopped3 tbsp of salta cup of sour cream24 corn tortillas

Directions

Boil the chicken breast, until they are fully cooked. Boil the the potatos, or as I personally do I buy the potatos canned and chopped already and the carrots canned and chopped already. While the chicken and potatos and carrots are cooking, let the ancho chilis soak in hot water, about a cup for about 10 minutes or until the color has faded on the chilis. I let the chilis soak in the blender with the water to eliminate using more dishes then needed. After they have soaked, puree the chilis. After chicken is done, shred it. The hard part is now over. After all food is prepped, heat the tortillas. This recipe serves six, with 4 enchiladas each. Take a tortilla, and dip it into the ancho chili sauce, next place a little chicken in each tortilla and place four per plate. You can make more or less per plate if desired. Then place carrots and potatos on the enchiladas. Followed by lettuce and onions, and the Queso, top it off with a little sour cream and you are good to go.

Number of Servings: 6

Recipe submitted by SparkPeople user SKITTLES2010.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving