Chicken Enchilada

• 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
• 4 to 6 oz. Monterey Jack cheese, shredded
• 1 doz. corn tortillas, thin style
• 1/2 c. water
• 1 (4 oz.) can green chilies
• 1 Tbsp. oil
• 1 tsp. oregano
• 1 tsp. chili powder
• 1 c. sour cream

1. Mix chicken, 1/2 cup sour cream and most of the cheese; set aside.
2. In
3. large
4. frying pan, saute onion and garlic in 1 tablespoon
5. oil
6. until
7. translucent.
8. Add
9. tomatoes,
10. chilies, water and
11. spices.
12. Simmer to taste with more spices.
13. Put 1/2 cup sauce
14. in
15. with
16. chicken
17. mixture.
18. Then
19. add 1/2 cup sour cream to
20. sauce.
21. Put
22. approximately 2 tablespoons chicken on each tortilla.
23. Roll and place in a 9 x 13-inch pan.
24. When all 12 tortillas are
25. in
26. the pan, pour rest of sauce over top and sprinkle with
27. leftover
28. cheese.
29. Bake at 350u0b0 for 30 minutes, until hot and bubbly.
30. Serves 6.

chicken, tomatoes, garlic, cumin, cheese, corn tortillas, water, green chilies, oil, oregano, chili powder, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1054229 (may not work)