Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 Tbsp. salad oil; 1 medium onion, diced; 2 tsp. chili powder; 1 (15 oz.) can tomato sauce; 1 (8 oz.) can stewed tomatoes; 3 c. chopped, cooked chicken (one 3 lb. fryer); 1 (4 oz.) can chopped green chilies, drained; 1 (8 oz.) container sour cream; 1 (12 1/2 oz.) pkg. flour tortillas (8 to 10-inch); 2 oz. shredded Cheddar cheese; 2 oz. shredded Monterey Jack cheese

11 ingredients

11 steps

Ingredients

2 Tbsp. salad oil
1 medium onion, diced
2 tsp. chili powder
1 (15 oz.) can tomato sauce
1 (8 oz.) can stewed tomatoes
3 c. chopped, cooked chicken (one 3 lb. fryer)
1 (4 oz.) can chopped green chilies, drained
1 (8 oz.) container sour cream
1 (12 1/2 oz.) pkg. flour tortillas (8 to 10-inch)
2 oz. shredded Cheddar cheese
2 oz. shredded Monterey Jack cheese

Directions

1

In skillet saute onion in oil until tender.
2

Stir in chili powder; cook 1 minute.
3

Add tomato sauce, stewed tomatoes and 1/2 teaspoon salt, heat to boiling.
4

Reduce and simmer 10 minutes or until slightly thickens.
5

In large bowl, mix chicken, green chilies, sour cream.
6

Place about 1/3 cup chicken mix along one edge of each tortilla; roll jelly-roll style.
7

Preheat oven to 350°.
8

Spoon half of tomato sauce in 13 x 9-inch pan.
9

Sprinkle with half of each cheese.
10

Place enchiladas seam side down on top of cheese; pour over rest of sauce then sprinkle cheese on top. Bake uncovered 30 minutes.
11

Makes 5 servings.