Chicken Enchiladas With Sour Cream Recipe

• 3 to 4 pkg. chicken breasts, cooked
• 12 white corn tortillas
• 1 pt. lowfat sour cream
• 4 to 5 ripe tomatoes, minced
• 2 pound fresh green chili, toasted and peeled or possibly 1 1/2 c. prepared green chili
• 1 clove garlic, minced
• 1/2 pound Cheddar cheese
• 2 onions, minced fine
• Healthy pinch of oregano
• Salt

1. Fry garlic in extra virgin olive oil, lightly.
2. Add in green chili, tomatoes, onion, oregano and salt.
3. Cover with water and cook till mix thickens.
4. In a bowl shred chicken meat, add in grated cheese and lowfat sour cream.
5. Fry tortillas in deep fat, one at a time, till soft.
6. Then dip into chili mix.
7. Fill tortillas with chicken and lowfat sour cream mix and roll up.
8. Place rolls close together in a flat casserole.
9. Pour remaining green chili sauce over rolled enchiladas.
10. Bake till thoroughly heated in a 350 degree oven for 10 to 15 min.
11. Serve with minced lettuce.

chicken breasts, corn tortillas, sour cream, tomatoes, green chili, clove garlic, cheddar cheese, onions, oregano, salt

Taken from cookeatshare.com/recipes/chicken-enchiladas-with-sour-cream-36706 (may not work)