Chicken Enchiladas

Teresa Jacobson

By
@foundmyzen

This is one of those that takes a bit of time but is so good that you'll make time for it!


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Comments:

Serves:

6

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

4
boneless skinless chicken breasts, cooked and shredded
2 Tbsp
butter or margarine
1/2 c
chopped onion
1 clove
minced garlic
16 oz
can diced tomatoes, undrained
8 oz
can tomato sauce
4 oz
can diced green chiles, drained
1 tsp
sugar
1 tsp
cumin
1/2 tsp
salt
1/2 tsp
dried oregano
12
corn tortillas
1 1/2 c
sour cream
4 c
shredded monterey jack cheese

Directions Step-By-Step

1
Preheat oven to 350 degrees. Coat a 13x9 baking dish with nonstick spray.
2
In a saucepan, melt butter. Saute onion and garlic in butter until tender. Add tomatoes, tomato sauce, chiles, sugar, cumin, salt, and oregano. Simmer for about 20 minutes until heated through.
3
Soften tortillas in a warm skillet, then dip each side of tortilla in sauce. Fill enchiladas with about 1/3 c. of chicken and sprinkle with 2T. of cheese. Roll and place seam side down in prepared dish. Repeat with remaining tortillas.
4
Blend sour cream with remaining enchiladas sauce. Pour over enchiladas in dish then sprinkle with remaining cheese.
5
Bake uncovered for 40-50 minutes until sauce is bubbly and cheese is melted.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican