Mexican Sour Cream Chicken Enchiladas Recipe

• 1 pound chicken breast, minced
• 1 tbsp. safflower oil
• 1 onion, sliced
• 1 (8 ounce.) can tomato sauce
• 1 tomato, peeled, seeded & minced
• 1 teaspoon red wine vinegar
• 1/4 teaspoon grnd cumin
• 1 (10 ounce.) can enchilada sauce
• 1 (8 ounce.) can enchilada sauce
• 1 (8 ounce.) can tomato sauce
• 1/2 pound cheddar cheese, shredded
• 12 lg. corn tortillas
• 2 c. lowfat sour cream
• 1 c. black olives, minced
• 1 green onion, chopped

1. Saute chicken with oil, then add onion and cook till all are tender.
2. Add in 8 ounces tomato sauce, tomato, vinegar and cumin.
3. Simmer 5 min and set aside.
4. Combine enchilada sauce and 8 ounces tomato sauce in saucepan and heat to a boil.
5. Set aside.
6. Heat each tortilla in a dry griddle until flexible.
7. Drip or brush with heated enchilada sauce, then fill with chicken mix.
8. Add in some lowfat sour cream and cheese and roll up.
9. Place in baking dish.
10. Repeat till all tortillas are used.
11. Sprinkle with remaining grated cheese.
12. Bake at 375 degrees for 20 min, then remove and garnish with remaining lowfat sour cream and black olives and green onions.
13. Serve at once.

chicken, safflower oil, onion, tomato sauce, tomato, red wine vinegar, grnd cumin, enchilada sauce, enchilada sauce, tomato sauce, cheddar cheese, corn tortillas, sour cream, black olives, green onion

Taken from cookeatshare.com/recipes/mexican-sour-cream-chicken-enchiladas-33907 (may not work)