Thursday, December 6, 2007

Chicken Enchiladas

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.



Petunia said...

Thanks for posting this - and linking to it from the other blog. Sounds great!

princessquiltandknitalot said...

thank you for the recipe! It has become a favorite of my son's and his friends! His friend's moms even called me asking for the recipe!