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Chicken enchiladas
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A picture of Chicken enchiladas.

Chicken enchiladas

alethea.carpenter
alethea.carpenter @cook_3043135
Saint Maries, Idaho

Chicken enchiladas

alethea.carpenter
alethea.carpenter @cook_3043135
Saint Maries, Idaho
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Ingredients

  • 1clove minced garlic
  • 12 oztomatoes
  • 2 can4 ounce cans of medium green chillies
  • 2 cupcooked chicken (shredded)
  • 2 cuplow fat sour cream
  • 1/2 canvegetable oil
  • 2 cupchopped onion
  • 1/2 cupwater
  • 2 tsporegano
  • 2 cupmonteray jack cheese, shredded
  • 12corn tortillas
  • 1garlic salt to taste
  • 1salt to taste
  • 1/8 tspchilli powder
  • 2 tbspvegetable oil
  • 1/3 cupvegetable oil
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Steps

  1. 1

    Cook garlic in 2 tablespoons oil until tender. Add tomatoes, onions, chilies, garlic salt, oregano, and 1/2 cup water. Cook over low heat until thick.

  2. 2

    In a separate bowl, mix chicken, cheese, and sour cream

  3. 3

    Heat 1/3 cup oil. Heat tortilla until limp. Fill tortilla with chicken mix and roll. Place in a 9×13 pan (glass) and top with tomato mix. Bake @ 325°F for 15 minutes.

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alethea.carpenter
alethea.carpenter @cook_3043135
on January 12, 2015 08:47
Saint Maries, Idaho

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Keywords

Enchilada Chilies Onion Vege Corn Tortilla Shredded Chicken Tomato Cheese Garlic

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