chicken enchiladas
This is one of those that takes a bit of time but is so good that you'll make time for it!
prep time
30 Min
cook time
40 Min
method
Bake
yield
6 serving(s)
Ingredients
- 4 - boneless skinless chicken breasts, cooked and shredded
- 2 tablespoons butter or margarine
- 1/2 cup chopped onion
- 1 clove minced garlic
- 16 ounces can diced tomatoes, undrained
- 8 ounces can tomato sauce
- 4 ounces can diced green chiles, drained
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 12 - corn tortillas
- 1 1/2 cups sour cream
- 4 cups shredded monterey jack cheese
How To Make chicken enchiladas
-
Step 1Preheat oven to 350 degrees. Coat a 13x9 baking dish with nonstick spray.
-
Step 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.
-
Step 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.
-
Step 4Blend sour cream with remaining enchiladas sauce. Pour over enchiladas in dish then sprinkle with remaining cheese.
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Step 5Bake uncovered for 40-50 minutes until sauce is bubbly and cheese is melted.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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