Chicken-Chilada Bake

Name: Chicken-Chilada Bake
Ingredients: 2 fresh minced garlic cloves; 2 tablespoons vegetable oil; 1 (12 ounce) can tomatoes; 2 cups chopped onions; 2 (4 ounce) cans mild green chilies, chopped; 1 teaspoon garlic salt; 12 teaspoon oregano; 12 cup water; 3 cups cooked chicken (cut into 1/2-inch cubes); 2 cups monterey jack cheese, grated; 2 cups sour cream; 13 cup shortening or 13 cup oil; 15 tortillas

13 ingredients

12 steps

Ingredients

2 fresh minced garlic cloves
2 tablespoons vegetable oil
1 (12 ounce) can tomatoes
2 cups chopped onions
2 (4 ounce) cans mild green chilies, chopped
1 teaspoon garlic salt
12 teaspoon oregano
12 cup water
3 cups cooked chicken (cut into 1/2-inch cubes)
2 cups monterey jack cheese, grated
2 cups sour cream
13 cup shortening or 13 cup oil
15 tortillas

Directions

1

Set oven to 325 degrees.
2

Saute the minced garlic in oil until tender.
3

Add tomatoes (breaking up with a fork), onio.
4

n, green chilies, garlic salt, oregano and 1/2 cup water.
5

Cook over low heat until thickened.
6

In a bowl, combine the cubed cooked chicken, grated cheese and sour cream; mix.
7

In a frypan, heat shortening or oil.
8

Dip the tortillas in oil, just enough to make them limp; drain.
9

Fill the tortillas with chicken mixture; roll up.
10

Place open side down in a baking dish.
11

Spoon tomato mixture over top.
12

Bake for 15 minutes, or until hot.