Chicken Enchiladas
14 ingredients
10 steps
Ingredients
- 3/4 c. chopped onion
- 1 tsp. minced garlic
- 2 Tbsp. margarine
- 2 c. chopped fresh tomatoes
- 8 oz. can tomato sauce
- 1/4 c. canned diced green chilies
- 1 tsp. sugar
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. oregano
- 12 fresh corn tortillas
- 3 1/2 c. cooked, cubed white chicken meat
- 3 1/2 c. shredded Monterey Jack cheese
- 1/2 to 1 c. sour cream (I prefer 1/2 c.)
Directions
-
1Preheat oven to 350°.
-
2Lightly grease shallow baking dish. To make sauce, saute onion and garlic in margarine 5 minutes.
-
3Add tomatoes, sauce, chilies, sugar, cumin, salt and oregano.
-
4Bring to boil; reduce heat and simmer 20 minutes, uncovered.
-
5Holding tortillas with tongs, soften by dipping into hot sauce.
-
6Fill each tortilla with 1/4 to 1/3 cup chicken and 2 tablespoons of cheese. Roll up, tucking in sides to contain filling and arrange seam side down in prepared pan.
-
7Stir sour cream into sauce.
-
8Pour over enchiladas.
-
9Top with remaining cheese.
-
10Cover and bake for 40 minutes, until enchiladas are hot and bubbly.
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