CHICKEN ENCHILADAS

By gaster16

Ingredients

• Cooking oil
• 1 can green chilies, seeded and chopped
• 1 large clove garlic, minced
• 1 can (28 oz.) tomatoes
• 2 cup onions chopped
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 3 cups cooked chicken, shredded
• 2 cups dairy sour cream
• 2-1/2 cups shredded cheddar cheese
• 15 flour tortillas

Preparation

Step 1

Preheat oil in skillet, add chilies and minced garlic and saute. Drain and break up tomatoes, reserving 1/2 cup liquid. Add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid to chili mixture. Simmer covered until thick about 30 minutes. Remove from skillet and set aside.

Combine chicken with sour cream and 2 cups grated cheese. Fill tortillas with chicken mixture. Roll up and arrange side by side in 9x13" baking dish seam side down. Pour chili sauce over enchiladas. Bake at 350 degrees until heated through, about 20 minutes.