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

  1. 1
    Preheat oven to 350°.
  2. 2
    Lightly grease shallow baking dish. To make sauce, saute onion and garlic in margarine 5 minutes.
  3. 3
    Add tomatoes, sauce, chilies, sugar, cumin, salt and oregano.
  4. 4
    Bring to boil; reduce heat and simmer 20 minutes, uncovered.
  5. 5
    Holding tortillas with tongs, soften by dipping into hot sauce.
  6. 6
    Fill 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.
  7. 7
    Stir sour cream into sauce.
  8. 8
    Pour over enchiladas.
  9. 9
    Top with remaining cheese.
  10. 10
    Cover and bake for 40 minutes, until enchiladas are hot and bubbly.

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