Email to Stephanie Rogers      

Chicken Enchiladas

Source of Recipe

The OLD pink cookbook


List of Ingredients

2 lg. White chicken breasts, poached
1 clove garlic, minced
1-16 oz. can chopped tomatoes
¼ c chopped green chili peppers
½ t oregano
12 corn or flour tortillas
½ c sour cream
1 c chopped onion
2 T butter
1-8 oz. can tomato sauce
1 t sugar
½ t basil
½ salt
2 c shredded Monterey Jack cheese



Recipe

Cut chicken into 12 strips and season with salt to taste. Sauté onion and garlic in butter in saucepan. Add tomatoes, tomato sauce, chilies, sugar, oregano, basil, and salt. Bring to a boil; reduce heat. Simmer for 20 minutes. Remove form heat. Dip each tortilla into tomato mixture to soften. Place 1 strip of chicken and 2 T of cheese on each tortilla. Roll up to enclose filling. Place seam down in baking dish. Stir sour cream into remaining tomato mixture. Pour over enchiladas. Sprinkle with remaining cheese. Bake for 40 minutes.