Sour Cream Chicken Enchiladas

• 份量: 6 servings
• 准备时间: 40 minutes
• 总时间: 1 hour 20 minutes

配料

3 cup(s) chicken, already cooked & deboned

1/2 teaspoon(s) salt

2 1/2 cup(s) Monterey jack cheese, grated (can sub reduced-fat but not fat-free)

3/4 cup(s) sour cream (can use low-fat)

12 - flour or corn tortillas

- cooking spray

ENCHILADA SAUCE

1/2 stick(s) butter or margarine

1/2 medium onion, finely chopped

1 clove(s) garlic, minced

1 can(s) diced tomatoes (16 oz)

1 can(s) tomato sauce (8 oz)

1 can(s) green chilies (4 oz)

1 tablespoon(s) sugar

1/2 teaspoon(s) basil

1/2 teaspoon(s) oregano

1 teaspoon(s) cumin

1 teaspoon(s) chili powder

步骤

Preheat oven to 350°F. Use cooking spray on a 9 x 13 inch baking dish.

Debone chicken, chop it into small pieces, and sprinkle with the salt. (This could be leftover cooked chicken, rotisserie chicken, or chicken cooked before starting this recipe.)

Melt butter in a 12-inch saucepan and saute onions and garlic.

Add tomatoes, tomato sauce, spices, and green chilies to the mixture.

Bring to a boil and simmer for 20 minutes.

Dip each tortilla into the sauce mixture.

Remove. Add some chicken and 2 Tbsp of cheese.

Roll up. Place filled tortillas in the prepared baking dish.

Stir sour cream into the remaining sauce.

Pour over tortillas and sprinkle with remaining cheese.

Bake uncovered for 30 minutes.

Remove from oven and let sit for about 10 minutes, before serving. Serves 6.