Recipe

Chick Enchiladas Recipe

	Frontfloat / All my dishes 1 year, 3 months ago The is a good starting point to be really creative and turn enchiladas into anything you like. Prep:20m Cook:60m Servings:6	Frontfloat
	mexican

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Ingredients

2 Large Boneless Chicken Breasts

1 cup chopped onion

2 garlic cloves, minced

2 tablespoons butter (I use ghee)

1 16 oz can chopped tomatos

1 8 oz can tomato sauce

1/4 cup chopped, mild green chiles

1 teaspoon sugar

1/2 teaspoon oregano

1/2 teaspoon basil

12 corn tortillas

2 cups grated Monterey Jack

1 1/2 cups sour cream

Directions

Cut chicken into 12 strips and salt to taste. Set aside.

In a sauce pan, saute onion and garlic in butter until soft.

Add tomatoes, tomato sauce, chiles, sugar, cumin salt, oregano and basil. Bring to 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 to on each tortilla.

Roll up and place seam down in an ungreased 9x13 in. pan.

Blend sour cream into remaining sauce mixture and pour over enchiladas. Srinkle tope with remaining cheese.

Bake covered at 350 degrees for 40 minutes, or until heated through.

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