Chicken Enchiladas Recipe
Landing upon a good Chicken Enchiladas recipe is like winning in a lucky draw contest. Congratulations, you have just become a lucky winner now. I have a weakness for Chicken, thus I prepare this recipe often. I challenge you to give me a better recipe of Chicken Enchiladas than this.
Ingredients
4 chicken breast halves
1 cup chopped onion
1 clove garlic, minced
2 tablespoons olive oil
2 (16-ounce) cans tomatoes, undrained
1 (15-ounce) can tomato sauce
2 (4-ounce) cans chopped green chiles, undrained
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole cilantro
1/4 teaspoon salt
3/4 cup commercial sour cream
2 cups (8 ounces) shredded Cheddar cheese, divided
12 (6-inch) flour tortillas
Commercial sour cream (optional)
Directions
Place chicken in a Dutch oven, cover with water, and bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until chicken is tender.
Remove chicken from broth, and let cool, reserve broth for other uses.
Remove chicken from bone, and chop, set aside.
Saute onion and garlic in hot oil until tender; set aside.
Place tomatoes in container of an electric blender, process until pureed, add to onion mixture.
Add tomato sauce, green chiles, sugar, and seasonings; stir well.
Bring to a boil, cover, reduce heat, and simmer 1 hour.
Stir in 3/4 cup sour cream.
Spoon 2 heaping tablespoonfuls each of chicken and cheese on tortilla, roll tortilla up tightly, and place seam side down in lightly greased 13- x 9- x 2-inch baking dish.
Pour tomato mixture over enchiladas.
Bake, uncovered, at 350° for 40 minutes.
Remove from oven, add the remaining cheese, and bake an additional 5 minutes.
Serve with additional sour cream, if desired.
Cover, reduce heat, and simmer 45 minutes or until chicken is tender.
Remove chicken from broth, and let cool, reserve broth for other uses.
Remove chicken from bone, and chop, set aside.
Saute onion and garlic in hot oil until tender; set aside.
Place tomatoes in container of an electric blender, process until pureed, add to onion mixture.
Add tomato sauce, green chiles, sugar, and seasonings; stir well.
Bring to a boil, cover, reduce heat, and simmer 1 hour.
Stir in 3/4 cup sour cream.
Spoon 2 heaping tablespoonfuls each of chicken and cheese on tortilla, roll tortilla up tightly, and place seam side down in lightly greased 13- x 9- x 2-inch baking dish.
Pour tomato mixture over enchiladas.
Bake, uncovered, at 350° for 40 minutes.
Remove from oven, add the remaining cheese, and bake an additional 5 minutes.
Serve with additional sour cream, if desired.
