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Chicken enchiladas

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Ingredients/Components

sour cream - 8 oz
onion, diced - 1 item
chicken breasts, boned, skinned, cooked and shredded - 2 item
medium cheddar cheese, grated - 2 c
Sauce:2 large cans whole tomatoes, chopped, including juice
long green chilies Anaheim, roasted, peeled and chopped or 5 cans green chilies, chopped Old El Paso or Ortega brand - 12 item
Add enough water to keep sauce like

How to make chicken enchiladas:

Mix filling ingredients and chill in refrigerator.Sauce:2 large cans whole tomatoes, chopped, including juice12 long green chilies (Anaheim), roasted, peeled and chopped or 5 cans green chilies, chopped (Old El Paso or Ortega brand)1 onion, diced Place sauce ingredients in medium sauce pan and simmer for about 2 hours. Add enough water to keep sauce like. Cool.Tortillas:24 corn tortillas Use small skillet and small amount of oil. Have oil fairly hot. Place tortillas one by one in skillet. Count 1, 2, 3 flip, count 1, 2, 3 again and remove and place on paper towel. Do this for all 24 tortillas.

Dip tortillas in sauce and fill with handful of filling and 1 Tbsp sauce. Roll and place in 9 x 13 baking dish. Use all 24 tortillas this way. Might need another dish. Cover with remaining sauce. Cover with foil and bake at 350° for 30 minutes. Remove from oven, remove foil and let set 10 minutes before serving. Serves 8.

Serve with plenty of ice tea, buttered flour tortillas or hard rolls and a pot of pinto beans.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

Average rating: 4, total votes: 9

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