03/15/12




The taste of chicken enchiladas without all the work. From "Mexican Kosher Cooking".






  • SERVING/YIELD
    6-8 servings


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #16639





















  • ZipporahHeller











INGREDIENTS













  • 8 chicken thighs










  • 2 Tbsp olive oil










  • 1 onion, chopped fine










  • 6 cloves fresh garlic, chopped










  • 2 (15 oz) cans of tomato sauce










  • 1 tsp slat










  • 1 Tbsp cumin










  • 2 tsp dried oregano










  • ½-2 tsp bottled diced jalapeno peppers (optional)










  1. In a small saucepan over a medium-high heat, heat 2 tablespoons olive oil. Add onions and saute for 2-3 minutes or unitl translucent. Add garlic and saute for another 30 seconds to a minute.



  2. Add tomato sauce, salt, cumin, oregano, and jalapenos. Stir and heat thoroughly.



  3. Heat oven to 350F. Place chicken in a baking dish, bone side up. Pour desired amount of enchalida sauce over the chicken and bake for 1-11/4 hour. Halfway through baking the chicken, turn the chicken so the skin is side up and baste it.



  4. Check chicken for doneness by piercing it with a fork to make sure the juices run clar, or cut next to the bone to make sure the pink coloring is gone. Serve over mexican rice (recipe #)















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