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Chicken Enchiladas with Red Sauce Recipe

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This recipe for Chicken Enchiladas with Red Sauce, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Darrington
Added: Monday, October 22, 2007


12 corn tortillas
1 teaspoon ground cumin
1 cup chopped onions
1/2 teaspoon salt
1 clove minced garlic
1/2 teaspoon oregano
2 tablespoons butter
1/2 teaspoon basil
1 16-ounce can diced or crushed
2 large chicken breasts (or 4 small),
poached, shredded and salted to
1 8-ounce can tomato sauce
1/4 cup chopped, mild green chilies
2 cups grated monterey jack cheese
1 teaspoon sugar
1 1/2 cups sour cream (I often omit)

Preheat oven to 225║. Wrap tortillas in a wet kitchen towel and place in oven. In a saucepan, sautÚ onion and garlic in butter. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to a boil, reduce heat and simmer for 20 minutes. Make sure chicken is shredded and salted if you haven't already done so. Pull out soft, hot tortillas, and spoon chicken and 2 tablespoons of cheese on each tortilla. Roll and place seam side down in an ungreased 9"x13" pan. Blend sour cream into sauce and pour over enchiladas. Sprinkle top with cheese. Bake covered at 350░ for 40 minutes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Serve with beans and rice!




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