Chicken Enchilada
Chicken Enchilada is an moderately easy dinner. Made with 1 lb. cooked chicken, shredded, 1 large can tomatoes in sauce, cut up, 1/2 tsp. garlic or 1 clove, crushed, 1/2 tsp. cumin and 4 to 6 oz. monterey jack cheese, shredded, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Mix chicken, 1/2 cup sour cream and most of the cheese; set aside.
Frying pan, saute onion and garlic in 1 tablespoon translucent.
Tomatoes, chilies, water and spices.
Simmer to taste with more spices.
Put 1/2 cup sauce chicken mixture.
Add 1/2 cup sour cream to sauce.
Approximately 2 tablespoons chicken on each tortilla.
Roll and place in a 9 x 13-inch pan.
When all 12 tortillas are the pan, pour rest of sauce over top and sprinkle with leftover cheese.
Bake at 350Β° for 30 minutes, until hot and bubbly.
Serves 6.
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