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Enchilada Sauce
1 T of chilli powder
3 T of flour
1 teaspoon of cocoa powder
1/2 t garlic salt
1 t of oregano
3 C of water
1(8 oz) can tomato sauce
Mix all dry ingredients in a small bowl, stirring constantly. Slowly add water to make
a thin paste. Pour into pot and add rest of the water. Cook over medium heat, constantly stirring until thickens. Stir in tomato sauce and mix. Pour into enchilada recipe.
12 corn tortillas, torn into bite-size pieces
2 cups shredded boiled chicken(appox) 
4/5 tomatoes diced keeping juices
4 oz. can green chilies
1/2 onion diced
1 cup red enchilada sauce(recipe above)
1 can (8 oz each) Hunt's® Tomato Sauce(use only if mixture seems dry or use half can)
1 cup shredded Cheddar and Monterey Jack blend cheese, divided 
(Older kids with grate, babies will just spoon in shredded mixture)
Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently. Pour undrained tomatoes and enchilada and tomato sauces over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese