{"id":165,"date":"2011-09-26T14:11:41","date_gmt":"2011-09-26T04:11:41","guid":{"rendered":"http:\/\/plate4eight.com\/?page_id=165"},"modified":"2019-04-07T14:57:16","modified_gmt":"2019-04-07T04:57:16","slug":"chicken-enchiladas-with-home-made-enchilada-sauce","status":"publish","type":"page","link":"https:\/\/plate4eight.com\/?page_id=165","title":{"rendered":"Chicken Enchiladas with Home-Made Enchilada Sauce"},"content":{"rendered":"<h3><strong><a href=\"http:\/\/plate4eight.com\/?attachment_id=3020\" rel=\"attachment wp-att-3020\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignright size-medium wp-image-3020\" src=\"http:\/\/plate4eight.com\/wp-content\/uploads\/2011\/09\/DSC09980-300x225.jpg\" alt=\"DSC09980\" width=\"300\" height=\"225\" srcset=\"https:\/\/plate4eight.com\/wp-content\/uploads\/2011\/09\/DSC09980-300x225.jpg 300w, https:\/\/plate4eight.com\/wp-content\/uploads\/2011\/09\/DSC09980-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Ingredients:<\/strong><\/h3>\n<p>\u00b7 4 C. chopped cooked chicken<\/p>\n<p>\u00b7 1 onion, chopped<\/p>\n<p>\u00b7 1 Cup (1\/2 pint) sour cream<\/p>\n<p>\u00b7 1 cup shredded Cheddar cheese<\/p>\n<p>\u00b7 1 tablespoon dried parsley<\/p>\n<p>\u00b7 1\/2 teaspoon dried oregano<\/p>\n<p>\u00b7 1\/2 teaspoon ground black pepper<\/p>\n<p>\u00b7 1\/2 teaspoon salt (optional)<\/p>\n<p>\u00b7 1\/2 can (7 ounce) can tomato puree<\/p>\n<p>\u00b7 1\/2 tsp. chili powder<\/p>\n<p>\u00b7 1\/3 cup chopped green capsicum<\/p>\n<p>\u00b7 1 clove garlic, minced<\/p>\n<p>\u00b7 approx. 10 corn tortillas<\/p>\n<p>\u00b7 Enchilada sauce, 1 recipe (or one store-bought jar)<\/p>\n<p>\u00b7 3\/4 cup shredded Cheddar cheese<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Directions:<\/strong><\/h3>\n<p>Combine chicken, onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper.<\/p>\n<p>Heat until cheese melts.<\/p>\n<p>Stir in salt, tomato sauce, chili powder, green capsicum and garlic.<\/p>\n<p>Roll even amounts of the mixture in the tortillas.<\/p>\n<p>Arrange in a large baking dish.<\/p>\n<p>Cover with enchilada sauce and 3\/4 cup Cheddar cheese.<\/p>\n<p>Bake at 180C until cheese has melted and turned golden (approx. 30 &#8211; 40 mins.)<\/p>\n<p>To Freeze: \u00a0Cool to room temperature. Freeze as desired.<\/p>\n<p><strong>On cooking day:<\/strong><\/p>\n<p>Remove from freezer. Bake 45 &#8211; 60 minutes at 180C (350 F).<\/p>\n<p>&nbsp;<\/p>\n<h2><strong>Enchilada Sauce<\/strong><\/h2>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>\u00b7 1 tablespoon olive oil<\/p>\n<p>\u00b7 2 cloves garlic, minced<\/p>\n<p>\u00b7 1\/2 onion, diced<\/p>\n<p>\u00b7 1\/2 teaspoon dried oregano<\/p>\n<p>\u00b71\/2 teaspoon chili powder<\/p>\n<p>\u00b7 1\/2 teaspoon dried basil<\/p>\n<p>\u00b7 1\/8 teaspoon ground black pepper<\/p>\n<p>\u00b7 1\/8 teaspoon salt<\/p>\n<p>\u00b7 1\/4 teaspoon ground cumin<\/p>\n<p>\u00b7 1 teaspoon dried parsley<\/p>\n<p>\u00b7 1\/4 cup salsa<\/p>\n<p>\u00b7 1\/2 can (7 ounce) can tomato puree<\/p>\n<p>\u00b7 1 1\/2 cups water<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<p>Heat the oil in a large saucepan over medium heat.<\/p>\n<p>Add the garlic and saute for 1 to 2 minutes.<\/p>\n<p>Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.<\/p>\n<p>Mix together and then stir in the water.<\/p>\n<p>Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: \u00b7 4 C. chopped cooked chicken \u00b7 1 onion, chopped \u00b7 1 Cup (1\/2 pint) sour cream \u00b7 1 cup shredded Cheddar cheese \u00b7 1 tablespoon dried parsley \u00b7 1\/2 teaspoon dried oregano \u00b7 1\/2 teaspoon ground black pepper \u00b7 1\/2 teaspoon salt (optional) \u00b7 1\/2 can (7 ounce) can tomato puree \u00b7 1\/2 &#8230;<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":21,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/165"}],"collection":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=165"}],"version-history":[{"count":4,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/165\/revisions"}],"predecessor-version":[{"id":4445,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/165\/revisions\/4445"}],"up":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/21"}],"wp:attachment":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}