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Categories:
salad oil onion chili powder tomato sauce tomatoes chicken green chilies sour cream flour tortillas Cheddar cheese shredded Monterey Jack cheese
Viewed: 96 - Published at: 2 years agoIngredients
- 2 Tbsp. salad oil
- 1 medium onion, diced
- 2 tsp. chili powder
- 1 (15 oz.) can tomato sauce
- 1 (8 oz.) can stewed tomatoes
- 3 c. chopped, cooked chicken (one 3 lb. fryer)
- 1 (4 oz.) can chopped green chilies, drained
- 1 (8 oz.) container sour cream
- 1 (12 1/2 oz.) pkg. flour tortillas (8 to 10-inch)
- 2 oz. shredded Cheddar cheese
- 2 oz. shredded Monterey Jack cheese
Method
- In skillet saute onion in oil until tender.
- Stir in chili powder; cook 1 minute.
- Add tomato sauce, stewed tomatoes and 1/2 teaspoon salt, heat to boiling.
- Reduce and simmer 10 minutes or until slightly thickens.
- In large bowl, mix chicken, green chilies, sour cream.
- Place about 1/3 cup chicken mix along one edge of each tortilla; roll jelly-roll style.
- Preheat oven to 350°.
- Spoon half of tomato sauce in 13 x 9-inch pan.
- Sprinkle with half of each cheese.
- Place enchiladas seam side down on top of cheese; pour over rest of sauce then sprinkle cheese on top. Bake uncovered 30 minutes.
- Makes 5 servings.
