I got this recipe from the El Charro book (see Chicken Enchiladas
). It calls for deep fried tacos, with baking suggested as a "low fat" alternative. I baked these and they cooked nicely. The procedure is similar to the enchiladas, but with a very different result. The key to these was the taco sauce from scratch, so don't be lazy! It's easy and it really makes the meal a success. For a side dish I added 8 oz. corn and 8 oz tomato sauce to a Lipton spanish rice packet.
Here's the taco recipe (very simple!):
12 corn tortillas
2 chicken breasts
salt and pepper
Boil chicken breasts for 20 minutes, shred, and season with salt & pepper.
microwave 3 tortillas at a time for 30 sec. (to make them soft). Fill each with chicken, roll closed and hold with a toothpick.
Repeat for all tortillas, and place them in an oven dish.
Bake on 350 deg. F for about 15 minutes (until tortillas are mostly crispy).
Top with taco sauce, and garnish with cheese, sour cream, etc.
And here's the sauce recipe:
15 oz. crushed or diced tomatoes
6 oz. tomato paste
1 1/2 C water
1/2 onion, chopped
2 T minced garlic
1/2 C oil
1/4 C vinegar
4 T dried oregano
1 t salt
Mix all ingredients in saucepan and brig to a boil. Reduce heat and simmer for a couple minutes and then remove from heat.
Can be served hot or cold (I prefer chilled, at least to room temperature. You can put a small container in the freezer for quick cooling).