chicken enchiladas
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
40 Min
method
Bake
Ingredients For chicken enchiladas
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4boneless skinless chicken breasts, cooked and shredded
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2 Tbspbutter or margarine
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1/2 cchopped onion
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1 cloveminced garlic
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16 ozcan diced tomatoes, undrained
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8 ozcan tomato sauce
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4 ozcan diced green chiles, drained
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1 tspsugar
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1 tspcumin
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1/2 tspsalt
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1/2 tspdried oregano
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12corn tortillas
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1 1/2 csour cream
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4 cshredded monterey jack cheese
How To Make chicken enchiladas
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1Preheat oven to 350 degrees. Coat a 13x9 baking dish with nonstick spray.
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2In 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.
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3Soften 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.
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4Blend sour cream with remaining enchiladas sauce. Pour over enchiladas in dish then sprinkle with remaining cheese.
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5Bake uncovered for 40-50 minutes until sauce is bubbly and cheese is melted.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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