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Stacked Chicken Enchiladas


Stacked Chicken Enchiladas Recipe

Ingredients:
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 1 can or bottle (28 oz.) enchilada or taco sauce, divided
  • 1/2 cup pine nuts
  • 1/4 cup raisins
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1 tablespoon finely chopped canned chipotle chiles in adobo sauce, plus 2 tsp. sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon firmly packed light brown sugar
  • 1 tablespoon white wine vinegar
  • 3 3/4 cups shredded white and/or dark chicken meat
  • 12 six-inch corn tortillas
  • 3 cups coarsely shredded jack cheese
  • 2 radishes, halved and thinly sliced
  • 3 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 5 to 6 cups very thinly sliced iceberg lettuce
  • Salt and freshly ground black pepper
  • Directions1. Preheat oven to 375°. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes.
Directions:
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