Thursday, December 6, 2007
2 cups shredded Monterey Jack Cheese (8 oz.)
1 cup shredded Cheddar cheese (4 oz.)
1 medium onion, chopped
1/2 cup sour cream
1/4 tsp. pepper
1 1/2 -2 cups cooked and chopped chicken
6 flour tortillas (7-inch diameter)
1 can (15 oz.) tomato sauce (or pureed diced tomatoes)
1 Tbsp. chili powder
1/2 tsp dried oregano
1/4 tsp. ground cumin
1 clove minced garlic
1/4 cup shredded Cheddar cheese (1 oz.)
1. Mix Monterey Jack cheese, 1 cup Cheddar cheese, onion, sour cream, chicken and pepper.
2. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla around the filling and place seam side down in greased baking dish.
3. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchiladas. Sprinkle with 1/4 cup Cheddar cheese.
4. Bake uncovered at 350 degrees for about 20 minutes or until hot and bubbly. Garnish with sour cream, lettuce and salsa.