Chicken Enchiladas
Ingredients
- 2 boneless chicken breasts
- 1 cup chopped onion
- 1 clove garlic minced
- 2 Tbsp butter
- 16 oz can tomatoes (crushed tomatoes, Progresso)
- 10-12 oz can enchilada sauce (I use less for milder flavor)
- 4 oz. can of diced green chilis
- 1 tsp sugar
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp basil
- Monterey Jack Cheese (at least 2 1/2 cups)
- 3/4 cup sour cream
- 8 small flour tortillas
- GARNISH FOR TOP OF CASSEROLE WHEN DONE BAKING
- Shredded lettuce, chopped tomatoes, black olives, sour cream
Instructions
- Cook chicken and cut into strips. Saute onion and garlic in butter till tender. Add tomatoes, enchilada sauce, chilis, sugar and seasonings. Bring to boil, reduce heat. (cook on low for approx. 20 min.) Dip tortilla in sauce fill with some chicken and 2 Tbsp of cheese Roll up and place in baking dish seam side down. Blend sour cream into remaining mixture and pour over tortillas Sprinkle with remaining cheese. Cover and bake 350 degrees for 40 minutes. Shred lettuce, chopped tomatoes, olives, sour cream and place over top of casserole.
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