Stacked New Mexico Style (Or Rolled) Chicken Enchiladas

1. 1

   Boil chicken until done in boiler with chicken broth. When chicken is cooked, shred with fork.

2. 2

   Combine soup, chilies, garlic, onion, and cumin in boiler with stock and chicken. Simmer until thickened.

3. 3

   Place strainer over large bowl and drain sauce off chicken, pressing juices through the strainer. Add more chicken broth if necessary to make 2 cups of sauce.

4. 4

   Heat skillet and heat up tortillas until limp. Continue until all tortillas are done.

5. 5

   Place a spoonful of sauce in oven proof dish. Lay out a tortilla and top with chicken mixture. Roll it up and place seam side down.

6. 6

   If stacking lay a tortilla on top of the sauce and top with a spoonful of the chicken mixture then another tortilla and more chicken mixture, 4 tortillas high. Make a second stack following the same order.

7. 7

   Pour Sauce over the Enchiladas.

8. 8

   Grate Monterrey Jack Cheese on top.

9. 9

   Heat in 450 degree oven until cheese begins to brown. Be careful not to over cook.

10. 10

    Each Tortilla will count as a serving to figure calories, if stacked you can cut the stack in half to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.