Enchiladas

Name: Enchiladas
Ingredients: 2 (4 oz.) cans green chiles; vegetable oil; 1 large clove garlic, minced; 1 (28 oz.) can tomatoes; 2 c. chopped onion; 2 tsp. salt; 1/2 tsp. oregano; 3 c. shredded cooked chicken; 2 c. sour cream; 2 c. grated Cheddar cheese; 15 corn tortillas

11 ingredients

8 steps

Ingredients

2 (4 oz.) cans green chiles
vegetable oil
1 large clove garlic, minced
1 (28 oz.) can tomatoes
2 c. chopped onion
2 tsp. salt
1/2 tsp. oregano
3 c. shredded cooked chicken
2 c. sour cream
2 c. grated Cheddar cheese
15 corn tortillas

Directions

1

Preheat oven to 250°.
2

Remove seeds from chiles and chop them. In large skillet, heat small amount of oil.
3

Add chiles and garlic and saute.
4

Drain and break up tomatoes.
5

Reserve 1/2 cup liquid.
6

Add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid to the chiles and garlic.
7

Simmer, uncovered, for 30 minutes or until thick.
8

Remove from skillet and set aside.

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