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Henry County’s Cooking with
easy Mexican recipes


Enchiladas are one of this weeks easy Mexican recipes.                 Special photo

For more of this week’s recipes in the printed edition,
get your copy here!


Easy Enchiladas


3 Tbsp. corn oil
1 onion, chopped
1 tomato, chopped
2 (10 oz.) cans chicken chunks, drained
Salt and pepper to taste
12 (6 inch) corn tortillas
1 cup tomato sauce
8 oz. rancherito cheese, shredded
1/4 cup grated Romano cheese
1 cup shredded lettuce
1 tomato, diced
1/4 cup sour cream 

  In a medium skillet heat oil. Add onion and sauté until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through and set aside.

  Mix together rancherito cheese and Romano cheese and set aside.

  Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken and a sprinkle of cheese. Roll up. Repeat until all tortillas are filled or filling runs out. Top with shredded lettuce, diced tomato and sour cream.

For more of this week’s recipes in the printed edition,
get your copy here!



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