Name: Chicken Enchilada
Yield: 4 servings
Ingredients: 1 lb. cooked chicken, shredded; 1 large can tomatoes in sauce, cut up; 1/2 tsp. garlic or 1 clove, crushed; 1/2 tsp. cumin; 4 to 6 oz. Monterey Jack cheese, shredded; 1 doz. corn tortillas, thin style; 1/2 c. water; 1 (4 oz.) can green chilies; 1 Tbsp. oil; 1 tsp. oregano; 1 tsp. chili powder; 1 c. sour cream

Servings: persons

1 lb. cooked chicken, shredded
1 large can tomatoes in sauce, cut up
1/2 tsp. garlic or 1 clove, crushed
1/2 tsp. cumin
4 to 6 oz. Monterey Jack cheese, shredded
1 doz. corn tortillas, thin style
1/2 c. water
1 (4 oz.) can green chilies
1 Tbsp. oil
1 tsp. oregano
1 tsp. chili powder
1 c. sour cream

1
Mix chicken, 1/2 cup sour cream and most of the cheese; set aside.
2
In
3
large
4
frying pan, saute onion and garlic in 1 tablespoon
5
oil
6
until
7
translucent.
8
Add
9
tomatoes,
10
chilies, water and
11
spices.
12
Simmer to taste with more spices.
13
Put 1/2 cup sauce
14
in
15
with
16
chicken
17
mixture.
18
Then
19
add 1/2 cup sour cream to
20
sauce.
21
Put
22
approximately 2 tablespoons chicken on each tortilla.
23
Roll and place in a 9 x 13-inch pan.
24
When all 12 tortillas are
25
in
26
the pan, pour rest of sauce over top and sprinkle with
27
leftover
28
cheese.
29
Bake at 350u00b0 for 30 minutes, until hot and bubbly.
30
Serves 6.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken Enchilada

How did you like this recipe?