Sour Cream Enchiladas
|Sour cream||1 Pint|
|Canned tomatoes||20 Ounce (No 2 Can)|
|Green chili peppers||1 Can (10 oz)|
|Garlic||1 Clove (5 gm)|
|Cheddar cheese||1⁄2 Pound|
|Onion||1 Medium, chopped|
Melt butter and fry onion and garlic.
Add green chili peppers, salt and oregano.
Add tomatoes and 1/2 can water.
Cook until thickened (can be done day before.)
Salt and pepper chicken.
Put dab of butter on each piece; wrap in foil and bake until tender.
Shred chicken, grate cheese and add sour cream.
Fry tortillas until soft; place in chili mixture.
Take out and roll up with chicken mixture.
Pour remaining sauce over all.
Bake 350 degrees for 30 minutes.