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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Field
Added: Thursday, February 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Two 4 oz cans green chilies
1 large clove garlic
One 1 lb 12 oz can tomatoes, drained and liquid reserved
2 c chopped onions
2 t salt
1/2 t oregano
1/2 c water or tomato liquid
3 c shredded cooked chicken (4 or 5 if desired)
2 c sour cream
2 c grated cheddar cheese
1 pkg 15 oz corn tortillas (2 to be safe)

Directions:
Directions:
-Heat oil in skillets
-Chop chilies and saute with garlic and 2 T oil
-Drain oil and break up tomatoes and reserve 1/2 c liquid.
-Add tomatoes, onion, 1 t salt, oregano and reserve liquid and simmer about 30 minutes
-Remove from skillet and set aside.
-Combine chicken with cheese, sour cream, and remaining salt
-Heat 1/3 c oil and dip tortillas until limp and drain on paper towel
-Fill with chicken mixture and roll up in tortillas and arrange side by side with seam side down in 13x9x2" dish
-Pour chili sauce over
-Heat at 250 for 20 minutes

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Serve with fruit salad and pralines

 

 

 

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