Webmd Easy Sour Cream Chicken Enchiladas

• QUICKIE ENCHILADA SAUCE
• 1 tablespoon olive oil
• 1 small onion, peeled, diced fine
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 3 -4 garlic cloves, minced
• 1 (28 ounce) can crushed fire-roasted tomatoes
• 1 teaspoon organic sugar or 1 teaspoon Agave
• 1 dash balsamic vinegar or 1 red wine vinegar
• 2 teaspoons dried cilantro or 1 tablespoon fresh minced cilantro
• ENCHILADAS
• 3 cups chicken, cooked and hand torn
• 1/2 cup green chili, roasted chopped
• 3/4 cup low-fat sour cream
• 1 large lime, juice from
• pepper, to taste (Cracked or lemon pepper)
• 1/4 teaspoon cumin
• 2 cups enchilada sauce (see above)
• 10 -12 white corn tortillas
• light olive oil, as needed
• 1 1/2 cups shredded monterey jack cheese, Cheddar or 1 1/2 cups vegan cheese
• 1/2 cup cilantro, chopped
• 1 tablespoon olive oil
• 1 small onion, peeled, diced fine
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 3 -4 garlic cloves, minced
• 1 (28 ounce) can crushed fire-roasted tomatoes
• 1 teaspoon organic sugar or 1 teaspoon Agave
• 1 dash balsamic vinegar or 1 red wine vinegar
• 2 teaspoons dried cilantro or 1 tablespoon fresh minced cilantro

1. Lightly oil a 13x9" baking dish. Preheat oven to 350 degrees F. In a mixing bowl, toss together the cooked chicken, chopped green chilies, sour cream or mayo, and lime juice; season with cracked or lemon pepper and cumin. Set aside.
2. Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish. Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till softened. Set the warm tortilla into the prepared baking dish and coat the tortilla. Spoon one-tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas. Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.
3. Bake at 350 degrees for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.
4. Serve with a crisp green salad, and offer salsa and fresh guacamole at the table.
5. Make your Quickie Enchilada Sauce: Heat the olive oil in a medium saucepan over medium heat and gently saute the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes - or if you're really in a hurry, stir together an instant sauce using one of the following:
6. * 16 oz. of your favorite red or green salsa.
7. * 1 8-oz. can chopped roasted green chilies, and 1 cup hot chicken broth thickened with sour cream, or a tablespoon or two of sweet rice flour.
8. * 16 oz. V8 Juice spiked with hot pepper sauce, cumin, chili powder, chipotle seasoning, etc. Add a spoonful of salsa or chopped roasted green chilies.

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Taken from www.food.com/recipe/webmd-easy-sour-cream-chicken-enchiladas-479816 (may not work)