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Diana Johnson S Chicken Enchiladas

Budget.Gourmet's picture
  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)
  Salt To Taste
  Ground black pepper To Taste
  Corn tortillas 15
  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.

Recipe Summary

Difficulty Level: 
Very Easy

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