Subj:  Chicken Enchiladas 



2 large, whole chicken breasts, cooked
1 cup chopped onion
1 clove garlic, minced
2 tablespoons butter or margarine
1 16 oz. can tomatoes, chopped
1 8 oz. can tomato sauce
1/4 cup chopped, mild green chiles
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
12 corn tortillas
2 cups grated Monterey Jack cheese (8 ozs.)
1 cup Cheddar Cheese
1 1/2 cups sour cream (12 ounces)
1 can olives

Cut chicken meat into 12 strips and salt to taste.  
Set aside.  In a saucepan, saute onion
and garlic in butter until soft.  Add tomatoes, tomato 
sauce, chiles, sugar cumin, salt,
oregano , and basil.  Bring to a boil, reduce heat and 
simmer covered for 20 minutes. 
Remove from heat. Dip each tortilla in tomato mixture 
to soften.  Place one piece of
chicken and 2 tablespoons of cheese and 3 olives on 
each tortilla.  Roll up and place
seam side down in an ungreased 9x13 inch pan.  Blend 
sour cream into remaining sauce
mixture and pour over enchiladas.  Sprinkle top with 
remaining cheese.  Bake covered
at 350 degrees for 40 minutes, or until heated through.

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