Zutaten für Grandma's Enchiladas
- Chicken Breasts
- 2 tsp sea salt
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 tsp sage
- 2 tbsp lemon juice
- 2 bay leaves
- White Onions
- 12 corn tortillas (6-inch diameter)
- Vegetable Oil
- Red Chili Sauce
- Sharp Cheddar Cheese
- Lettuce
- Tomatoes
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Zubereitung von Grandma's Enchiladas
- Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces. Place in a large pot and add enough water to cover (about 4 cups).
- Season the chicken broth with 2 tsp sea salt, 1 tbsp garlic powder, 1 tbsp chili powder, 1 tbsp cumin, 1 tsp oregano, 1 tsp sage, 2 tbsp lemon juice, and 2 bay leaves.
- Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until chicken easily shreds.
- While chicken simmers, sauté 1 medium onion, chopped, in 1 tbsp olive oil until softened. Set aside.
- Once chicken is cooked, reserve 2 cups of the cooking broth. Shred the chicken.
- In the same skillet, heat ½ cup vegetable oil over medium-high heat. Add a pinch of salt.
- Fry 12 corn tortillas (6-inch diameter) until lightly browned but not crispy, adding more oil as needed. Set aside.
- Preheat oven to 350°F (175°C).
- Spread 1 ½ cups of your favorite chili sauce in a 9x13 inch baking dish.
- Dip each tortilla in the chili sauce and layer it in the baking dish.
- Layer half of the shredded chicken, half of the sautéed onions, and 1 ½ cups shredded cheddar cheese over the tortillas.
- Repeat layers with remaining chicken, onions, and cheese.
- Pour remaining chili sauce over the top and sprinkle with ½ cup of reserved chicken broth.
- Bake for 20-25 minutes, or until heated through and bubbly.
- For a crispier top, broil for 1-2 minutes. Let stand for 5 minutes before serving.
- Garnish with shredded lettuce, diced tomatoes, and your favorite taco sauce.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
7g
Fat
62g
Carbs
6g
