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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Karen Antolak
Added: Thursday, July 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 large chicken breasts
water
salt
1 c chopped onion
1 clove garlic, minced
2 T butter or margarine
1 16-oz can tomatoes, cut up
1 8-oz can tomato sauce
1 4-oz can chopped green chilies
1 tsp sugar
1 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
12 small corn or flour tortilla
2 1/2 c (10 oz) shredded Monterey Jack cheese
3/4 c sour cream

Directions:
Directions:
In saucepan, simmer chichen breasts in water to cover, 15-20 minutes or til tender. Drain and carefully remove skin and bones. Sprinkle chicken with a little salt. Cut in 12 strips; set aside.

In saucepan, cook onion and garlic in butter till tender but not brown. Add tomatoes, tomato sauce, chilies, sugar, cumin, the 1/2 tsp salt, oregano, and basil. Bring to boiling; reduce heat. Dip each tortilla in tomato mixture to soften. Place one piece of chicken and about 2 T shredded cheese on each tortilla; roll up and place, seam side down, in 13 X 9 baking dish. Blend sour cream into remaining sauce mixture; pour over tortillas. Sprinkle with remaining cheese. Cover and bake in 350 oven for 40 minutes or till heated through.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Heny III likes these!

 

 

 

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