Enchiladas Ole

Oxmoor House
12 enchiladas.


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1 1/2 cups coarsely chopped onion, divided
1 jalapeno pepper, seeded and chopped
2 cloves garlic
1 (16-ounce) can crushed tomatoes
1/4 cup chili powder
1 teaspoon dried whole oregano
3 3/4 cups vegetable oil, divided
2 tablespoons cornstarch
2 cups canned chicken broth, divided
1 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cloves garlic, minced
4 cups shredded, cooked chicken breast
12 (6-inch) corn tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 (8-ounce) carton sour cream
1/2 cup chopped green onions


Position blade in food processor, and add 1/2 cup onion and next 3 ingredients; process. Saute chili powder and oregano in 2 tablespoons oil in a skillet 3 minutes. Add tomato mixture; simmer 5 minutes. Combine cornstarch and 2 tablespoons broth. Add remaining broth and cream to tomato mixture; cook 2 minutes. Add cornstarch mixture; cook until thickened. Stir in salt and pepper.

Saute remaining 1 cup onion and minced garlic in 2 tablespoons hot oil in a skillet over medium-high heat until tender. Add chicken; cook until lightly browned. Stir in 1 cup tomato mixture.

Pour 3 1/2 cups oil into a skillet. Fry tortillas, one at a time, over medium-high heat 8 seconds on each side. Drain on paper towels. Brush one side with tomato mixture. Spoon about 1/4 cup chicken mixture down center. Roll tortilla; place, seam side down, in a greased 13- x 9- x 2-inch baking dish. Repeat with remaining tortillas. Pour remaining tomato mixture over tortillas; sprinkle with cheese. Bake, uncovered, at 375° for 15 minutes. Top with sour cream and green onions.

Created date

August 2009

Nutritional Information

Calories 445
Caloriesfromfat 67 %
Fat 33.3 g
Satfat 13.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.4 g
Carbohydrate 19.8 g
Fiber 0.0 g
Cholesterol 79 mg
Iron 0.0 mg
Sodium 419 mg
Calcium 0.0 mg