
Ancestral Seasonings
Chicken Enchildas ala Santa Clara
Submitted by AcadianGen
My Mom is Irish & German and was born in San Francisco. She loves Mexican cooking and she has passed this recipe on to me.
Chicken Enchildas ala Santa Clara
4 boneless chicken breasts - bake, BBQ or boil and then toss the skin and shred the meat (or you can also use 2 lbs. of ground chuck that has been cooked and then drained well)
1 onion chopped finely
16 oz. sour cream (non-fat works well!) [the sour cream is optional]
1 small can chopped mild green chilies (I use Oretega brand only)
3 cups or so (depending on well you like cheese) of shredded cheese sharp Tillamook cheese or a good sharp cheddar (I also use Longhorn sharp cheddar). Jalapeno Jack is also an excellent choice.
2 packs of (soft) corn tortillas (the best corn tortillas are made with corn, water and lime)
1 32 oz can of Las Palmas enchildas sauce
Directions: Mix all that in a bowl. Spoon into small soft corn tortillas [I warm the tortillas up in a on hot griddle for about 30 seconds on each side so the tortilla don't break when you bend them] .
Roll up and place them in two 9 x 13 greased pans. Cover each pan with 1/2 can of the enchildas sauce and sprinkle some shredded cheddar cheese on top.
Bake at about 350 degrees for 30 minutes or until bubbly . Makes 8-10 servings.
This dish freezes well so freeze those extras!
Ancestral Seasonings Recipe Collection
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