Chicken Enchiladas -- Quad-Cities Online Recipe Book
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Main Dishes:

Chicken Enchiladas

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Ingredients

2 tablespoons butter
1 onion, diced
1 clove garlic, minced
1 can (36 ounces) crushed tomatoes
1 can (4 ounces) chopped green chilies
1 can (8 ounces) tomato sauce
1 tablespoon cumin
1/2 teaspoon oregano
1 cup grated cheddar cheese
2 cups chicken, cooked and diced
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon basil
3 cups Monterrey Jack cheese
3/4 cup sour cream
8 flour tortillas

Instructions

Saute onions and garlic in butter. Add tomatoes, chilies, tomato sauce, sugar and spices. Bring to boil; simmer 20 minutes. Spoon some sauce over each tortilla, topping with a few pieces of chicken and both cheeses. Reserve 1 cup cheese for topping. Roll each tortilla up and place in a greased baking dish. Blend sour cream with remaining sauce; pour over top. Sprinkle with remaining cheese. Bake at 350 degrees for 40 minutes.

Laura A. Carson
Moline




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