Chicken and Cheese Enchiladas
By Yankee Magazine|Mar 20 2007|
Yield:
4 servings
Ingredients
1 medium yellow onion, minced
1 clove garlic, minced
1/4 cup oil
1-1/2 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon salt
1-1/2 cups shredded cooked chicken
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
8 6-inch whole wheat tortillas
1 4-ounce can diced green chiles, drained
2 cups grated cheddar
1 cup sour cream
Instructions
Preheat the oven to 350°F. Combine the onion, garlic, and 2 tablespoons of oil in a 1 quart saucepan. Stirring occasionally, cook over medium heat until the onion turns translucent about 3 minutes. Add the tomato sauce, oregano, and salt. Reduce the heat to low and cook, uncovered, for 15 minutes. Meanwhile, season the chicken with the garlic salt and pepper and put it in a medium nonstick skillet, along with the remaining 2 tbsp oil. Heat for about 10 minutes over medium low heat. Remove the meat to a bowl, and warm the tortillas in the same pan for about 15 seconds a side. Divide the chicken and the chilies among the tortillas. Roll the tortillas up and place them in a 9×13 baking dish that has been buttered. Cover with the tomato sauce, and sprinkle with the grated cheese. Cover and bake for about 15 minutes, until the cheese is melted and bubbly, top with sour cream, if desired.
Notes
From Sugarbusters cookbook
NOTE: The enchiladas can be made with about 1/2 pound browned ground beef in place of the chicken for variety. Or, you can skip the meat and simply double the amount of cheese.
