“I got this recipes from a friend and we LOVE it! It’s not your traditional enchiladas. This is another recipe where the rotisserie chicken comes in handy.”
2 cups cooked, diced chicken
2 tablespoons butter
1 medium onion, chopped
2 gloves garlic, minced
1 (14.5 oz) can crushed tomatoes
1 small can tomato sauce
1 small can diced green chilies
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon oregano
8 grain tortillas
3 cups Monterey Jack cheese, grated
1/2 cup cheddar cheese, grated
3/4 sour cream
1. Saute onion and garlic in butter. Add crushed tomatoes, tomato suace, green chilies, sugar and spices. Bring to a boil and simmer for 20 minutes.
2. Spoon some of the sauce over the tortillas one at a time to soften a little. Top with a few pieces of chicken and both kinds of cheese, saving 1 cup or topping. Roll up and place seam down in a greased 9X13 pan.
3. Blend sour cream with the rest of the sauce and pour over the top. Sprinkle with remaining cheese.
4. Bake at 350° for 40 minutes.
Ready in 1 hour. Makes 8 enchiladas.
**UPDATE: I didn't have diced green chilis so I used green enchilada sauce instead. I actually liked the enchilada sauce better. I probably used 2-3 tablespoons.
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