Sunday, December 23, 2007

Chicken Enchilada's

So melty, cheesy, gooey, delicious!

This is my favorite chicken enchilada recipe, takes a little time, but it's worth it!

2 c. cooked diced chicken ( you can use canned chicken in this recipe)
2 T. butter
1 medium onion, chopped
2 cloves garlic, minced
1 (16 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilies
1 t. sugar
1 t. ground cumin
1 t. basil
1/2 t. salt
1/2 t. oregano
8 flour tortillas
3 c. monterey jack cheese, grated
1 c. cheddar cheese, grated
3/4 c. sour cream

Saute onion and garlic in butter. Add crushed tomatoes, tomato sauce, green chilies, sugar, and spices. Bring to a boil and simmer for 20 minutes. Spoon some of the sauce over the tortillas one at a time to soften a little. (This really helps when you are rolling them up!) Top with a few pieces of chicken and both kinds of cheese, reserving about 1 c. of cheese for topping. I usually set out all of my tortillas and do an assembly line - my kids like to help! Roll up and place seam side down in a greased 9x13 baking dish. Blend sour cream with the rest of the sauce and pour over top. Sprinkle with remaining cheese. Bake, covered, for 40 minutes at 350 degrees.

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