Sour Cream Enchiladas Recipe
Ingredients
| Chicken breasts | 4 | |
| Tortillas | 12 | |
| Sour cream | 1 Pint | |
| Tomatoes | 2 Can (10oz) | |
| Green chili peppers | 1 Can (10oz) | |
| Garlic | 1 Clove (5gm) | |
| 1/2 lb. cheddarcheese | ||
| Onion | 1 Medium, chopped | |
| Oregano (cumin) | ||
| Salt | To Taste | |
| Butter | 3/4 Cubic Centimeter | |
Directions
Melt butter and fry onion and garlic.
Add green chili peppers, salt and oregano.
Add tomatoes and 1/2 can water.
Cook until thickened (can be done day before.)
Salt and pepper chicken.
Put dab of butter on each piece; wrap in foil and bake until tender.
Shred chicken, grate cheese and add sour cream.
Fry tortillas until soft; place in chili mixture.
Take out and roll up with chicken mixture.
Pour remaining sauce over all.
Bake 350 degrees for 30 minutes.
Add green chili peppers, salt and oregano.
Add tomatoes and 1/2 can water.
Cook until thickened (can be done day before.)
Salt and pepper chicken.
Put dab of butter on each piece; wrap in foil and bake until tender.
Shred chicken, grate cheese and add sour cream.
Fry tortillas until soft; place in chili mixture.
Take out and roll up with chicken mixture.
Pour remaining sauce over all.
Bake 350 degrees for 30 minutes.
Chef
