Yankee Plus Dec 2015
TABLE OF CONTENTS
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- CHICKEN ENCHILADAS
- 2 tablesp Cooking oil
- 1/2 teaspoo Oregano
- 2 cans Green chilis
- 3 cups Chicken;shredded -- cooked
- 1 can Tomatoes -- 28
- 2 cups Cheddar cheddar -- grated
- 2 cups Onion -- chopped
- 1/3 cup Cooking oil
- 2 teaspoo -salt
- 15 Each Tortillas -- corn
- 1 Each Garlic clove -- minced
- 2 cups Sour cream
Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then
Saute with minced garlic in oil. Drain and break up tomatoes.
Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato
Liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from
Skillet and set aside.
Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup
Oil. Dip tortillas in oil until they become limp. Drain well on paper
Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam
Side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas.
Bake at 250F degrees until heated through about 20 minutes.