Friday, March 4, 2011

Chicken & Cheese Enchiladas

This is another easy weeknight dinner. Just make sure you get good corn tortillas. Please don't buy them at your regular grocery store. Find a good international market or grocery store and get fresh tortillas.



2 c shredded cooked chicken
2 – 3 c shredded cheese
½ c sour cream
1 medium onion chopped
Salt & Pepper
1 green pepper, chopped
2/3 c water
1 Tb chili powder
1 ½ tsp chopped oregano
½ tsp cumin
2 green chilis seeded, chopped
1 clove garlic, diced
1 can tomato sauce
10 corn tortillas

Keep out a handful of cheese. Mix chicken, cheese, sour cream, onion, salt and pepper; set aside. Put green pepper, water, chili powder, oregano, cumin, green chilis, garlic and tomato sauce in a sauce pan over high heat. Bring to a boil then reduce heat and simmer for 10 minutes.
Preheat oven to 350. One at a time, dip each tortilla in the enchilada sauce to coat both sides. Spoon about ¼ c of the filling into the tortilla then wrap the tortilla around the filling and place seam side down in a 9 X 13 baking dish. Pour remaining sauce over top and sprinkle with remaining cheese. Bake, uncovered for 20 minutes at 350.

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