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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 350 degrees. Coat a 13x9 baking dish with nonstick spray.
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.
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.
4Blend sour cream with remaining enchiladas sauce. Pour over enchiladas in dish then sprinkle with remaining cheese.
5Bake 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