Chicken Enchiladas

Chicken enchiladas are a big favorite in our family, and this is quite a tasty recipe.

1 cup chopped onions
2 large cloves garlic, crushed
2 tablespoons vegetable oil
2 cans (14.5 ounces each) diced tomatoes
1 can (4 ounces) chopped green chiles, drained
1 teaspoon dried leaf oregano
1 teaspoon salt, or to taste
1/2 teaspoon sugar
1 to 1 1/2 cups diced cooked chicken
8 to 10 corn tortillas
1 cup shredded Cheddar cheese
1/2 cup sour cream, brought to room temperature for serving
sliced black olives

In a skillet heat oil and sauté and garlic for about 5 minutes, until tender. Stir in tomatoes, chiles, oregano, salt, and sugar. Simmer for 15 minutes, stirring occasionally. Combine 1/2 cup of the sauce with the chicken and set aside. Bring remaining sauce just to a boil. Place a tortilla in sauce to soften. Remove, letting excess sauce drip back into skillet. Place tortilla in greased 12x8x2-inch baking dish and place 2 tablespoons chicken mixture down center of tortilla. Roll up and place seam side down in corner of the dish. Repeat with remaining tortillas then pour remaining sauce over tortillas. Sprinkle with the cheese. Bake at 400° for 20 to 25 minutes or until bubbly. Serve chicken enchiladas with dollops of sour cream garnished with sliced olives. Chicken enchiladas recipe serves 4.

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Chicken Enchilada Casserole Recipes

6 boneless chicken breast halves
3 tablespoons vegetable oil
1 teaspoon Salt
1 cup chopped onion
2 green onions, chopped
1 can (14.5 ounces) chopped tomatoes
1 can (4 ounces) chopped mild green chile peppers
1 teaspoon sugar
1/2 teaspoon salt
2 cups sour cream
1 cup Cheddar cheese, grated
1 cup Monterey jack cheese, grated
12 corn tortillas
1 cup sliced ripe olives

Cook chicken until tender, cool and shred meat. In a skillet over medium-low heat, sauté onion in the vegetable oil; add chopped tomato, salsa, and seasonings; simmer 10 to 15 minutes. To assemble enchiladas, soften tortilla in sauce.

Place some of the chicken, onion, olives, and a table spoon sauce in the center of the tortilla. Roll up. Place rolls seam side down into a 13 X 9-inch pan. Repeat for the remaining tortillas. Stir sour cream, sugar, Monterey jack cheese into remaining sauce, stirring until melted. Top enchiladas with remaining sauce. Bake at 350° until cheese melts and sauce begins to bubble.

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Chicken Enchiladas
site: chicken.allrecipes.com/az/chickenenchiladasii.asp

Chicken Enchiladas Recipe
site: www.recipezaar.com/67757

Sour Cream Chicken Enchiladas Recipe
site: southernfood.about.com/od/chickencasseroles/r/blbb78.htm
Rolled tortillas brimming with chicken and a creamy, cheesy tomato sauce, and surprisingly quick to assemble.

Chicken Enchiladas I - All Recipes - Chicken
site: chicken.allrecipes.com/AZ/ChickenEnchiladas.asp
Chicken enchiladas Mexican recipes at MexGrocer.com, a nationwide online grocery store for authentic Mexican food, cooking recipes, cookbooks and culture.

Chicken Enchiladas - Mexican Recipe
site: www.mexgrocer.com/403-chickenenchiladas.html