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Chicken Or Cheese Enchiladas

Chef.at.Home's picture
Ingredients
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Unsalted butter 2 Tablespoon
  Canned chopped tomatoes 16 Ounce (1 Can)
  Canned green chiles 1⁄4 Cup (4 tbs), chopped
  Tomato sauce 1 Cup (16 tbs)
  Sugar 1 Teaspoon
  Ground cumin 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Tortillas 12
  Shredded cooked chicken/Monterey jack cheese / 1 cup of each 2 Cup (32 tbs)
  Grated monterey jack cheese 2 Cup (32 tbs)
  Scallions 6 , chopped
  Jalapeno peppers 2 , seeded and sliced
  Chopped olives 1⁄2 Cup (8 tbs)
  Chopped cilantro 1⁄2 Cup (8 tbs)
  Light sour cream 1⁄2 Cup (8 tbs)
Directions

Preheat the oven to 350°F.
In a large saucepan over medium heat, saute the onion and garlic in the butter until tender.
Add the next 8 ingredients.
Bring to a boil, reduce the heat, and simmer for 20 minutes.
Dip each tortilla briefly in the sauce to soften.
Place 2 tablespoons of chicken andlor cheese, 2 tablespoons of the grated cheese, and 1 teaspoon of scallions on each tortilla.
Sprinkle some jalapenos, olives, and cilantro on each.
Roll up and place seam-side down in a 9 x 13-inch dish.
Blend the sour cream into the remaining sauce and pour over the tortillas.
Sprinkle with the remaining cheese.
Cover and bake for 40 minutes.
To serve, sprinkle with additional chopped scallions, jalapenos, olives, and cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese
Preparation Time: 
5 Minutes

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