Chicken Enchiladas
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Chicken Enchiladas are a favorite of my family, and this recipe is quite tasty.
INGREDIENTS
1 cup chopped onions
2 large cloves garlic, crushed
2 tablespoons vegetable oil
2 (14.5-ounces each) cans diced tomatoes
1 (4-ounce) can chopped green chiles, drained
1 teaspoon dried leaf oregano
1 teaspoon salt, or to taste
1/2 teaspoon sugar
1 to 1-1/2 cups diced, cooked chicken
8 to 10 corn tortillas
1 cup shredded Cheddar cheese
1/2 cup sour cream, brought to room temperature before serving
Sliced black olivesIn a skillet heat oil over medium heat and sauté garlic for about 5 minutes, until tender. Watch carefully so that garlic doesn't burn. Stir in tomatoes, chiles, oregano, salt, and sugar. Simmer for 15 minutes, stirring occasionally. Combine 1/2 cup of the sauce with the chicken and set aside.
Bring remaining sauce just to a boil. Place a tortilla in sauce to soften. Remove, letting excess sauce drip back into skillet. Place tortilla in a greased 12 x 8 x 2-inch baking dish and place 2 tablespoons chicken mixture down the center of the tortilla. Roll up and place seam-side down in corner of the dish. Repeat with remaining tortillas then pour remaining sauce over tortillas. Sprinkle with cheese.
Bake at 400 degrees for 20 to 25 minutes or until bubbly. Serve Chicken Enchiladas with dollops of sour cream garnished with sliced olives.
Makes 4 servings