Chicken Enchiladas

Directions

1. 1
   Heat oil in large nonstick skillet.
2. 2
   Add onion and saute until slightly softened.
3. 3
   Add garlic and saute about 1 minute.
4. 4
   Add tomatoes and green chiles and saute until liquid is reduced by half.
5. 5
   Add chicken and spices to skillet, saute and stir until heated through.
6. 6
   Mix the sour cream and enchilada sauce in a bowl.
7. 7
   Reserve half for topping.
8. 8
   Pour the chicken mixture into a large bowl and add half the sour cream-enchilada mixture.
9. 9
   Add 2 cups of the shredded cheese.
10. 10
    Stir to mix well.
11. 11
    Heat the tortillas to soften them.
12. 12
    Lay them out on a flat surface.
13. 13
    Divide the chicken mixture evenly onto the tortillas and roll up each one.
14. 14
    Place half the rolled up tortillas into one baking dish and the others into a second baking dish.
15. 15
    Pour the reserved sour cream-enchilada sauce over the tops of the rolled up tortillas.
16. 16
    Sprinkle with the remaining 1 cup cheese.
17. 17
    At this point, the baking dishes can be covered with plastic wrap and foil and frozen for later use.
18. 18
    (If frozen, thaw before cooking.
19. 19
    ).
20. 20
    Bake at 350 degrees about 20-30 minutes until heated through and bubbly.