Chicken & Green Chile Enchiladas
|6 inch flour tortillas||10 Small|
|Salad oil||1 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Ground cumin||1⁄2 Teaspoon|
|Dry oregano||1⁄4 Teaspoon|
|Canned diced green chiles||4 Ounce (1 Can)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Diced cooked chicken||3 Cup (48 tbs)|
|Tomato||1 Small, seeded and chopped|
|Shredded jack cheese||8 Ounce (2 Cups)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Sour cream||4 Tablespoon (Adjust Quantity As Needed)|
|Sliced ripe olives||1 Tablespoon (Adjust Quantity As Needed)|
Stack tortillas, wrap in foil, and place in a 350° oven until heated through about 15 minutes.
Meanwhile, heat oil in a wide frying pan over medium heat.
Add onion, cumin, and oregano; cook, stirring often, until onion is soft about 10 minutes.
Stir in chiles and cream.
Boil over high heat, stirring often, until thickened about 2 minutes.
Add chicken and tomato; remove from heat and stir in 1 cup of the jack cheese.
Spoon an equal amount of chicken filling on each tortilla; roll up tortillas and place, seam sides down, in a single layer in a lightly greased 8- by 12-inch baking dish.
Sprinkle with Cheddar cheese and remaining 1 cup jack cheese.
Bake in a 425° oven until cheese is melted and enchiladas are heated through 12 to 15 minutes.
Garnish with sour cream and olives, if desired.