Chicken Enchilads

Name: Chicken Enchilads
Ingredients: 2 pounds chicken of, shredded; 1 onion medium, or 1 large shallot, chopped, 1/2 cup; 1/2 cup sour cream; 1 cup Mexican cheese shredded, 4 oz; 2 tablespoons fresh parsley of chopped; 1/4 teaspoon pepper; roasted red pepper cup , chopped; 1 tablespoon chili powder; 1 teaspoon fresh oregano tsp. chopped, or 1/2 dried oregano; 1/4 teaspoon ground cumin; 1/2 can diced green chilies of; 1 clove garlic finely chopped; 1 can diced tomatoes; onion; garlic; 8 tortillas

16 ingredients

6 steps

Ingredients

2 pounds chicken of, shredded
1 onion medium, or 1 large shallot, chopped, 1/2 cup
1/2 cup sour cream
1 cup Mexican cheese shredded, 4 oz
2 tablespoons fresh parsley of chopped
1/4 teaspoon pepper
roasted red pepper cup , chopped
1 tablespoon chili powder
1 teaspoon fresh oregano tsp. chopped, or 1/2 dried oregano
1/4 teaspoon ground cumin
1/2 can diced green chilies of
1 clove garlic finely chopped
1 can diced tomatoes
onion
garlic
8 tortillas

Directions

1

Heat oven to 350 degrees
2

Saute' onions, stir in chicken, sour cream, shredded cheese, parsley and pepper.
3

Heat tomato sauce, roasted red peppers, green chilies, chili powder, cumin, oregano, garlic.
4

Transfer red sauce to a pie plate. Dip each tortilla into sauce, and coat each side.
5

Spoon about a 1/4 cup of chicken filling into each tortilla, roll and place seam side down into a 9X13 pan. Pour remaining sauce over enchiladas.
6

Bake uncovered about 20 min or until bubbly. Garnish with shredded cheese and sour cream.