Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 3 large chicken breasts; 1 clove garlic, minced; 16 oz. tomatoes, chopped; 1/4 c. green chilies; 1 tsp. ground cumin; 1/2 tsp. dried oregano, crushed; 12 tortillas; 3/4 c. sour cream; 1 c. chopped onions; 2 Tbsp. butter; 1(8 oz.) can tomato sauce; 1 tsp. sugar; 1/2 tsp. salt; 1/2 tsp. dried basil, crushed; 3 1/2 c. Monterey Jack cheese

15 ingredients

10 steps

Ingredients

3 large chicken breasts
1 clove garlic, minced
16 oz. tomatoes, chopped
1/4 c. green chilies
1 tsp. ground cumin
1/2 tsp. dried oregano, crushed
12 tortillas
3/4 c. sour cream
1 c. chopped onions
2 Tbsp. butter
1(8 oz.) can tomato sauce
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. dried basil, crushed
3 1/2 c. Monterey Jack cheese

Directions

1

Cut chicken into strips.
2

Saute onion in butter.
3

Combine onions with garlic and rest of ingredients except tortillas, cheese and sour cream.
4

Bring sauce to a boil, reduce heat and cook for 20 minutes, covered.
5

Remove from heat.
6

Dip tortillas in sauce, add chicken strips to each, then roll tortillas and place in a casserole dish.
7

Continue until all tortillas have been used.
8

Add sour cream to remaining sauce and pour over tortillas.
9

Sprinkle cheese over tortillas and cover with foil.
10

Bake at 350° for 40 minutes or until heated thoroughly.