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Chicken enchiladas

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Ingredients/Components

sour cream - 1 pt
shredded lettuce - 1 c
clove garlic - 1 item
grated cheese - 1/2 lb
oregano - 1/2 tsp
olive oil - 4 Tbsp
ripe tomatoes, chopped - 5 item
chicken breasts - 1 lb
can chopped green chilies - 1 item
medium onions, chopped - 2 item
flour tortillas - 12 item
large can enchilada sauce - 1 item
fat or oil for frying - 1 item
carrot, finely chopped - 1 item
sprig parsley - 1 item

How to make chicken enchiladas:

Place chicken breasts, parsley and chopped carrot in a pot. Salt lightly. Cover with water and bring to a boil. Cook until tender (approximately 45 minutes). Remove chicken and cool. When thoroughly cool, remove skin and bones. Shred meat in medium bowl.

Fry garlic in olive oil lightly. Add green chilies, tomatoes, onions, oregano and pinch of salt. Cover this mixture with water and cook over low heat until thick. Add grated cheese and 3/4 of sour cream to shredded chicken. Dip each tortilla in sauce. Fill with chicken and roll. Place in lightly greased flat casserole dish. Bake at 350° for 10 to 15 minutes.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.2

Average rating: 3.2, total votes: 5

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