|Enchiladas are a favorite and typically use corn tortillas as the wrap. Most fillings can be prepared in advance and then the dish can be assembled just before baking. Most enchilada dishes freeze well and are easily reheated in the oven.|
You can use any store brand of corn tortilla for chicken enchiladas - or make your own. Soft the pre-made tortillas with this method: heat oil in a skillet, use tongs to place a single tortilla in the hot oil - 3-5 seconds on each side. Drain on a paper towel and fill immediately. This step is necessary to keep them from breaking apart during the rolling process.
Pollo means chicken, so for this recipe we're going to assemble a tasty poultry filling and then let it bubble away in the oven for a delicious enchilada dinner!
de Pollo (Chicken Enchiladas)
2005-2008 C.K. Kennedy
Pittsburg, TX 75686
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