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chicken enchiladas - Marcos Meats _ Deli


From the kitchen of Tina
(Preheat oven to 350°)


4 Marco’s chicken beast halves w/ribs
2 or 3 whole cloves of garlic
1 28 oz. can of Las Palmas Red Chili Sauce (mild)
1 16 oz. can of La Victoria Enchilada Sauce (hot)
2 doz. corn tortillas
1 bunch scallions/green onions
1 sm. can sliced black olives
4 cups grated cheddar or colby/cheddar cheese


Boil the chicken breasts and whole halved cloves of garlic and salt & pepper in sufficient
water to cover. Reduce heat and simmer until tender. Remove the skin and bones and
shred the chicken in a bowl. Add the chopped scallions and drained sliced black olives.
Pour some combined red chili sauce and enchilada sauce into a sauce pan and pour some
of the sauce mixture into the chicken mixture to make it moist. Poor just enough of the
sauce mixture in the bottom of 1 oblong baking pan and 1 small square baking pan. Put
some of the combined sauce into a non-stick omelet pan about ½”, enough to cover a
tortilla. After it bubbles, put it on low and then put corn tortilla in the sauce. Don’t leave
it in too long, because you just want the tortilla to get soft enough that you can place two
or three large tablespoons of the chicken mixture and a good sized pinch of the grated
cheese into the tortilla and be able to roll it into an enchilada. Fill the pan with the rolled
enchiladas and then put the rest of the cheese over the top, pour what is left of the sauce
over that and bake it in the oven until the cheese is melted and the sauce is bubbly.

Compliments of Marco’s Meats & Deli 586-772-1699

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