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Chicken enchilada

Chicken enchilada
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sugar - 1 tsp
  • sour cream - 3/4 c
  • salt - 1/2 tsp
  • margarine - 2 Tbsp
  • chopped onion - 1 c
  • can tomato sauce - 1 oz
  • oregano - 1/2 tsp
  • ground cumin - 1 tsp
  • dried basil - 1/2 tsp
  • shredded Monterey Jack cheese
  • chopped green chilies - 1/4 c
  • clove minced garlic - 1 item
  • large chicken breasts - 2 item
  • can tomatoes, chopped - 1 oz
  • tortillas corn - 12 item

How to make chicken enchilada:

Simmer chicken breasts 15 to 20 minutes. Drain, remove skin and bones, and cut chicken into 12 long strips. Saute onion and garlic in margarine until tender. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to a boil, then simmer, covered, 20 minutes. Remove from heat. Dip each tortilla into sauce to soften. Place a strip of chicken and 2 tablespoons shredded cheese on each tortilla. Roll up and place seam side down in a 13 x 9-inch pan. Blend sour cream into remaining sauce. Pour over tortillas. Sprinkle with remaining cheese. Cover and bake at 350° for 40 minutes. Makes 6 servings.

Recipe categories: Low cholesterol, Main dish, One Dish meal.

Rating:
Chicken enchilada
3.6
Average rating: 3.6 of 5, total votes: 7
Cook. Time: PT48M
Total Time: PT48M


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milk, butter or margarine, salt, water, eggs, beaten, self-rising flour, hot water, large cans pork and beans, envelope lipton onion recipe soup mix
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