Diana Johnson S Chicken Enchiladas
|Chicken||1 , cooked, deboned and diced|
|Vegetable oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Green chilies||5 Small, canned / fresh, chopped|
|Canned tomato sauce||8 Ounce (1 Can)|
|Canned tomatoes||24 Ounce (3 Cups)|
|Ground black pepper||To Taste|
|Vegetable oil||2 Tablespoon, heated|
|Monterey jack cheese||1 Pound, grated|
|Sour cream||2 Cup (32 tbs)|
Heat vegetable oil in a large frying pan.
Saute onion and garlic in oil until onion begins to soften.
Stir in chilies, tomato sauce, and canned tomatoes.
Simmer 5 minutes.
Add diced chicken, salt and pepper to taste.
Simmer 20 minutes.
Preheat oven to 350°.
Dip tortillas into hot vegetable oil quickly, just to soften tortilla.
Divide chicken mixture among tortillas and roll.
Place in a large, lightly greased flat baking dish and top with cheese.
Bake until cheese melts and enchiladas are hot, 1 5 to 20 minutes.
Top with sour cream, if desired.