Crisco Chicken Enchiladas Recipes

Steps:

• Heat oven to 350 degrees F. Prepare Enchilada Sauce.
• Enchilada Sauce: Heat CRISCO® Oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients, bring to boil, and simmer for 10 minutes. Makes three cups of sauce.
• Enchiladas: Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro in a medium bowl. Stir in 1/2 cup Enchilada Sauce; stir until well blended. Season with salt and pepper. Set aside.
• Heat 1/2 inch CRISCO® Oil in large pan.
• Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels.
• Spray a 9 x 13-inch baking dish with CRISCO® No-Stick Cooking Spray. Spread a small amount of Enchilada Sauce over the bottom of dish.
• Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
• Bake until bubbling, 15-20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro.

Steps:

• Heat oven to 350 degrees.
• Prepare enchilada sauce: heat oil in large saucepan, stir in flour and chili powder.
• Cook for one minute.
• Add remaining ingredients, bring to a boil.
• Simmer for 10 minutes.
• In a bowl combine chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jacl, sour cream, chiles, and cilantro.
• Stir in 1/2 cup enchilada sauce.
• Season with salt and pepper and set aside.
• Heat about 1/2 inch of oil in large frying pan.
• Fry tortillas, one at a time, until soft (about 10 seconds per side),drain on paper towels.
• Spray 9 x 13 pan with cooking spray.
• Put a small amount of sauce in the bottom of the pan.
• Put a couple of tablespoons of the chicken in each tortilla, roll up and place seam down in the pan.
• Pour remaining sauce over the enchiladas and top with the remaining cheese.
• Bake about 15-20 minutes or until bubbling.

Steps:

• Heat oven to 350 degrees F. Prepare Enchilada Sauce.
• Enchilada Sauce: Heat CRISCO® Oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients, bring to boil, and simmer for 10 minutes. Makes three cups of sauce.
• Enchiladas: Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro in a medium bowl. Stir in 1/2 cup Enchilada Sauce; stir until well blended. Season with salt and pepper. Set aside.
• Heat 1/2 inch CRISCO® Oil in large pan.
• Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels.
• Spray a 9 x 13-inch baking dish with CRISCO® No-Stick Cooking Spray. Spread a small amount of Enchilada Sauce over the bottom of dish.
• Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
• Bake until bubbling, 15-20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro.