Tuesday, June 18, 2013

Chicken Enchiladas


Chicken Enchiladas


1 large boneless chicken breast
1 cup chopped onion
1 clove garlic, minced
2 TBL butter
1/4 cup chopped chilies or more to taste (optional)
16 ounces stewed tomatoes OR 2 cups fresh cut-up tomatoes
8 ounces or 1 cup tomato sauce
1/2 cup hot or medium chunky salsa
3 tsp. ground cumin
1/2 tsp. salt
1/2 tsp oregano
1/2 tsp basil 
16 tortillas
2 1/2 cups grate cheddar or monterey cheese 
3/4 cup sour cream

Cut chicken breast into bite-sized chunks or shred. Sauté chicken with onion, garlic and fresh chilies in butter until chicken is tender. Add tomatoes, tomato sauce, salsa, cumin, salt, oregano, and basil to cooked chicken mixture. Bring to boil, reduce heat and simmer covered for 20 minutes. Dip each tortilla in sauce (or very hot water) to soften (optional). Place chicken sauce and 2 tablespoons grated cheese on each tortilla. Roll up and place seam side down in 9x13 inch dish (you can stack on top of each other if you want). Blend sour cream into remaining sauce mixture, pour over tortillas (sour cream is optional). Sprinkle with remaining cheese. Cover and bake at 350 for about 40 minutes.

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