Chicken Enchiladas

14 ingredients
10 steps

Ingredients

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

Directions

  1. 1
    Simmer chicken; drain, skin and cut into strips.
  2. 2
    Set aside. Cook onion and garlic in butter until tender.
  3. 3
    Add tomatoes, sauce and chilies, covered, for 20 minutes.
  4. 4
    Dip each tortilla in tomato mixture.
  5. 5
    Place chicken and 2 tablespoons cheese in each.
  6. 6
    Roll up.
  7. 7
    Seam side down, place in casserole dish with remaining tomato mixture.
  8. 8
    Add 1 cup sour cream.
  9. 9
    Pour this over enchiladas. Sprinkle with remaining cheese.
  10. 10
    Bake, covered, 40 minutes at 350°.

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