"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Enchiladas Recipe

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


Added: Saturday, September 19, 2009


2 large chicken breast, poached
1 cup chopped onion
1 clove garlic, minced
2 T butter
1 16 oz can chopped tomatoes
1 8 oz can tomato sauce
¼ cup chopped green chilies
1 tsp sugar
1 tsp ground cumin
½ tsp salt
½ tsp oregano
½ tsp basil
12 corn tortillas
2 cups grated jack cheese
1 ½ cups sour cream (12 oz)

Cut chicken meat into 12 strips and salt to taste. Set aside. In saucepan, sauté onion and garlic in butter until soft. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to a boil, reduce heat and simmer covered for 20 minutes. Remove from heat. Dip each tortilla in tomato mixture to soften. Place one piece of chicken and 2 T of cheese on each tortilla. Roll up and place seam side down in an ungreased 9x13 pan. Blend sour cream into remaining sauce mixture and pour over enchiladas. Sprinkle top with remaining cheese. Bake covered at 350 for 45 minutes or until heated through




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