Diana Johnson S Chicken Enchiladas Recipe
Ingredients
| 1 chicken, cooked, deboned and diced | ||
| Vegetable oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Green chilies | 5 Small, canned | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Canned tomatoes | 3 Cup (16 tbs) | |
| Salt | To Taste | |
| black pepper | 1 | |
| Corn tortillas | 15 | |
| Vegetable oil | 2 Tablespoon, heated | |
| Monterey jack cheese | 1 pound, grated | |
| Sour cream | 2 Cup (16 tbs) | |
Directions
Heat vegetable oil in a large frying pan.
Saute onion and garlic in oil until onion begins to soften.
Stir in chilies, tomato sauce, and canned tomatoes.
Simmer 5 minutes.
Add diced chicken, salt and pepper to taste.
Simmer 20 minutes.
Preheat oven to 350°.
Dip tortillas into hot vegetable oil quickly, just to soften tortilla.
Divide chicken mixture among tortillas and roll.
Place in a large, lightly greased flat baking dish and top with cheese.
Bake until cheese melts and enchiladas are hot, 1 5 to 20 minutes.
Top with sour cream, if desired.
Saute onion and garlic in oil until onion begins to soften.
Stir in chilies, tomato sauce, and canned tomatoes.
Simmer 5 minutes.
Add diced chicken, salt and pepper to taste.
Simmer 20 minutes.
Preheat oven to 350°.
Dip tortillas into hot vegetable oil quickly, just to soften tortilla.
Divide chicken mixture among tortillas and roll.
Place in a large, lightly greased flat baking dish and top with cheese.
Bake until cheese melts and enchiladas are hot, 1 5 to 20 minutes.
Top with sour cream, if desired.
Chef
