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This recipe for CHICKEN ENCHILADAS, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marion Bennett
Added: Monday, December 15, 2008


2 c cooked, chopped chicken or turkey
1 c chopped onion
1 clove garlic (minced)
2 T butter
1 (16oz) can tomatoes (chopped)
1 (8oz) can tomato sauce
1/4 c mild green chilies (chopped)
1 tsp sugar
1 tsp ground cumin
1/2 tsp salt
1/2 tsp oregano
1/2 tsp basil
12 corn tortillas
2 c grated Monterey Jack cheese
1 1/2 c sour cream

Salt chicken and set aside. In a saucepan saute onion and garlic in butter until soft; add tomatoes, tomato sauce, chilies, sugar, cumin, oregano and basil. Bring to boil, reduce heat and simmer covered for 20 minutes. Remove from heat. Dip each corn tortilla in tomato mixture to soften. Place 1 T chicken and 2 T of cheese on each tortilla. Roll up and place seam side down in a greased 9 x 13 in pan. Blend sour cream into remaining sauce mixture and pour over enchiladas. Sprinkle top with remaining cheese. Baked covered at 350 for 40 minutes.




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