Chicken Or Cheese Enchiladas
|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)|
|Ground cumin||1 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|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)|
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.