Ingredients
- 8 ounces green chiles, drained, chopped (2 cans)
- 1 garlic clove, minced
- 1 tablespoon oil
- 28 ounces tomatoes (1 can)
- 2 cups onions, chopped
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 1/2 pounds cooked chicken, shredded, (3 cups)
- 16 ounces sour cream, (2 cups)
- 1 teaspoon salt
- 16 ounces cheddar cheese, shredded (2 cups)
- 1 cup cooking oil
- 16 ounces corn tortillas (flour)(15 tortillas)
How to Make
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Step 1: In a large skillet over medium-high heat, sauté the chiles and garlic in a small amount of cooking oil. Drain the tomatoes, reserving a cup of liquid.
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Step 2: Break up tomatoes and add to skillet.
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Step 3: Add the onion, 1 teaspoon salt, oregano, and reserved liquid.
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Step 4: Simmer, uncovered, until thick (about 30 minutes). Remove from heat, transfer to a bowl, and set aside.
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Step 5: In a large bowl, combine the chicken, sour cream, cheese, and 1 teaspoon salt.
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Step 6: In another skillet over medium-high heat,heat 1 cup cooking oil.
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Step 7: Dip the tortillas in the oil until they become limp and drain well on paper towels.
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Step 8: Fill the tortillas with the chicken mixture.
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Step 9: Roll up and arrange side by side, seam side down, in a 9x13x12-inch Pam sprayed baking dish, that you have put small amount sauce on bottom of dish.
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Step 10: Pour the tomato mixture over the enchiladas.
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Step 11: Bake at 350 F for 20 minutes or until heated thorough.
We hope you enjoy this recipe!
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