South of the Border Chicken Enchiladas:
4 boneless chicken breasts, cooked and cubed
2 Tablespoons butter
1/2 cup onion, chopped
1 clove garlic, minced
1 16oz can diced tomatoes, undrained
1 8oz can tomato sauce
1 4oz can diced green chilies, drained
1 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
12 corn tortillas or 8 flour tortillas
1/2 cups sour cream
4 cups grated Monterey Jack cheese
Cooking day:
Melt butter in a medium saucepan, then saute onion and garlic in butter until tender. Add tomatoes, tomato sauce, green chilies, sugar, cumin salt, oregano and basil. Simmer on stovetop about 20 minutes, until heated through and seasonings are well-blended.
To assemble enchiladas, dip each side of the tortilla in the sauce. Fill enchilada with 1/3 cup of chicken and sprinkle with 2 tablespoons of cheese, then roll up and place seam side down on a 9x13 baking dish. Blend sour cream into the remaining enchilada sauce. Pour sauce over enchiladas and sprinkle with remaining cheese. Cover and freeze.
Serving day: thaw completely. Bake uncovered at 350 degrees for 40-50 minutes, until sauce is bubbly and cheese is melted.
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