You may also like
Categories:
oil green chilis garlic tomatoes onions salt oregano chicken sour cream Cheddar cheese corn tortillas
Viewed: 103 - Published at: 8 years agoIngredients
- 1 tbsp. oil
- 1 can (7 oz.) chopped green chilis
- 2 to 4 cloves garlic
- 1 can (1-3/4 lb.) chopped tomatoes
- 2 cups chopped onions
- 2 tsp. salt (to taste)
- 1/2 tsp. dried oregano
- 1 jalapeno (optional)
- 3 cups shredded/chopped cooked chicken
- 2 cups sour cream (regular
- fat free)
- 2 cups shredded cheddar cheese
- 6-inch corn tortillas
Method
- Heat oil in skillet.
- Add drained chilis and garlic - cook for 1 minute.
- Drain tomatoes and reserve liquid.
- Add tomatoes to mixture, then onion, 1 t. salt, orgegano and reserved liquid.
- Add finely chopped jalapeno, with seeds removed, if desired.
- Simmer uncovered until thick - about 30 minutes.
- Remove from heat when done.
- Preheat oven to 300F.
- In a bowl, combine chicken with sour cream and cheese.
- Lightly salt.
- Spoon a couple of tablespoons of mixture into corn tortilla.
- Roll up and arrange in a baking dish seam side down.
- Stack as necessary.
- Pour salsa mixture over top of enchiladas and bake about 30 minutes, or until heated.
