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Enchiladas ( Shirley's Enchiladas) |
Chicken Enchilada Recipe Ingredients -2 Chicken Breasts -1 Bag Colby & Monterey Cheese -1 Bag Cheddar Cheese -2 Cans Old El Paso Enchilada Sauce -2 Cans Green Diced Chiles -Goya Mojo Criollo (Marinade) -Adobo -Onion Powder -Garlic Salt -Pepper -Salt -Tortillas (Corn or Flour) Chop the chicken into chunks (this helps it cook faster).Bring a pot of water to a boil and add 1 cup mojo, 2 tbs adobo, and 2 tbs salt to the water.Bring the pot to a boil (water will boil quicker if you put a lid on it).Boil the chicken on high for about 15 minutes or until the chicken is no longer pink. Once the chicken is cooked, pour it into a drainer and run cold water over it to cool it down. Pull the chicken apart with your fingers (or a fork). I find that using your fingers works best. In a mixing bowl season the cooked meat with garlic salt, onion powder, and pepper. Season to taste. Pour some mojo (or white wine) into a pan (preferably a nonstick pan) and stir fry the