Mexican Sour Cream Chicken Enchiladas
Diana Lind
ingredients
- 1.5 lb. boneless/skinless chicken breast, chopped (easiest if partially frozen)
- 1 tbsp. oil
- 1 onion, chopped
- 1 (10-12 oz.) can tomato sauce
- 1 can (14.5 oz.)chopped tomatoes - mexican seasoned
- 1 (4 oz.) can diced green chilies
- 1 tsp. red wine vinegar
- 1/4 tsp. ground cumin
- 1 (16 oz.) can enchilada sauce
- 1/2 lb. cheddar cheese, shredded
- 12 corn tortillas
- 2 c. sour cream
- Garnish:
- sour cream
- black olives, sliced
- 1 green onion, minced
directions
- 1
Saute chicken with oil, then add in onion and cook until all are tender.
- 2
Add tomato sauce, choppe tomato, green chilies, vinegar and cumin. Simmer 5 minutes and set aside.
- 3
Heat enchilada sauce in pan. Set aside.
- 4
Heat each tortilla in a dry griddle until flexible. Drip or brush with heated enchilada sauce, then fill with chicken mixture. Add some sour cream and cheese and roll up. Place in rectangle baking dish.
- 5
Repeat until all tortillas are used. Sprinkle with remaining grated cheese.
- 6
Bake at 375 degrees for 20 minutes, then remove and garnish with remaining sour cream and black olives and green onions.
Source: Diana Lind
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