Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 medium onion, chopped; 2 Tbsp. olive oil; 1 (16 oz.) can tomatoes, mashed; 1 (6 oz.) can tomato paste; 1 tsp. cumin; 2 Tbsp. chili powder; 1 Tbsp. hot salsa; black pepper and salt to taste; 12 corn tortillas; 8 oz. Cheddar cheese, grated; 8 oz. Mozzarella, grated; 2 chicken breasts, cooked and chopped; sour cream

13 ingredients

7 steps

Ingredients

1 medium onion, chopped
2 Tbsp. olive oil
1 (16 oz.) can tomatoes, mashed
1 (6 oz.) can tomato paste
1 tsp. cumin
2 Tbsp. chili powder
1 Tbsp. hot salsa
black pepper and salt to taste
12 corn tortillas
8 oz. Cheddar cheese, grated
8 oz. Mozzarella, grated
2 chicken breasts, cooked and chopped
sour cream

Directions

1

In skillet,
2

saute onion in oil until tender.
3

Add tomatoes, tomato paste, cumin, chili powder, salsa, salt and pepper. Simmer, stirring occasionally, for 20 to 25 minutes.
4

In the middle of each tortilla, place a few teaspoons of each cheese and a few pieces of chicken; moisten the edge with sauce.
5

Roll up tortillas and place in a baking dish. Pour sauce over the enchiladas and sprinkle on remaining cheese.
6

Bake at 350° for 20 minutes or until tortillas are lightly browned and cheese has melted.
7

Serve with sour cream.