"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Becky Dillard
Added: Tuesday, November 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 large chicken breasts
1 cup chopped onion
1 clove garlic, minced
1 can of Rotel tomatoes
1 (8 oz) can tomato sauce
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. basil
12 flour tortillas
1 cup sour cream
2 1/2 cups grated Monterey Jack Cheese or Cheddar Cheese

Directions:
Directions:
Simmer chicken breasts in water until done. Remove skin and bones and cut into bite-size pieces. Reserve broth. In saucepan saute onion and garlic in butter until tender. Ad tomatoes, tomato sauce, sugar, cumin, salt, oregano and basi. Boil, reduce heat and simmer covered about 15 mnutes. Dip each tortilla in brother to soften. Place several pieces of chicken , 2 Tsp. grated cheese, 1 tsp. of sour cream, a little sauce on a tortilla, roll up and place seam down in 9x13 dish. Blend remaining sour cream in sauce mixture and pour over tortillas. Sprinkle with remaining cheese. Cover and back @350 degrees for aobut 30 to 40 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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