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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Black Toast and Other Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large chicken breasts cooked and cut in 12 strips
1 cup chopped onion
1 clove garlic minced
2 tbsp butter
1 16-ounce can tomatoes cut up
1 8-ounce can tomato sauce
1/4 cup chopped green chilies
1 tsp sugar
1 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
1/2 tsp dried basil, crushed
12 flour tortillas
2 1/2 cups shredded Monterey Jack cheese
3/4 cup dairy sour cream
Directions:
Directions:
In saucepan, cook onion and garlic in butter till tender. 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 about 2 tbsp of shredded cheese on each tortilla. Roll up and place seam side down in a 13 1/2 x 8 3/4 x 1 3/4-inch baking dish. Blend sour cream in remaining sauce mixture. Pour over top. Sprinkle with remaining cheese. Cover and bake in 350º oven for about 40 minutes or till heated through.
Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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