Chicken Enchiladas

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

15 ingredients

6 steps

Ingredients

2 large chicken breasts, cooked and split into 12 strips
1 c. onion, chopped
1 clove garlic, minced
2 Tbsp. butter or oleo
1 (16 oz.) can tomatoes, chopped
1 (8 oz.) can tomato sauce
1/4 c. green chilies, chopped
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. oregano, crushed
1/2 tsp. basil, crushed
12 tortillas
2 1/2 c. Jack cheese, shredded
3/4 c. sour cream

Directions

1

In saucepan, cook onion and garlic in margarine or butter until tender.
2

Add tomatoes, tomato sauce and seasonings.
3

Bring to a boil; reduce heat.
4

Dip each tortilla into tomato mixture to soften.
5

Place 1 piece of chicken and about 2 tablespoons shredded cheese on each tortilla.
6

Roll up and place, seam side down, in 13 1/2 x 8 3/4 x 1-inch baking dish.