Chicken enchiladas with cheddar cheese, sour cream, and corn tortillas.
INGREDIENTS:
* 1 tablespoon plus 1/4 cup oil
* 2 (4 ounce) cans chopped green chile peppers
* 1 large clove garlic, crushed and minced
* 1 large can (28 ounces) tomatoes, drained, reserve juice
* 2 cups chopped onions (2 large onions)
* 2 teaspoons salt
* 1/2 teaspoon oregano
* 3 cups cooked shredded chicken
* 2 cups sour cream
* 2 cups shredded Cheddar cheese
* 15 corn tortillas
PREPARATION:
In a skillet over medium-high heat, heat 1 tablespoon oil. Add the chile peppers and garlic; sauté until garlic is soft but not browned. Break up tomatoes and add to chile peppers along with the chopped onions, 1 tsp salt, oregano and 1/2 cup of the reserved tomato liquid. Simmer uncovered until thick, about 30 minutes.If it thickens too quickly, add a little more of the tomato liquid or a little water, if necessary. Remove tomato sauce from heat and set aside.
In a bowl, combine chicken, sour cream, and shredded cheese. Heat 1/3 cup oil in a skillet over medium-high heat until hot. Using tongs, dip tortillas in hot oil for a few seconds, just until they become limp. Drain the tortillas well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam-side down, in a 9x13x2-inch baking dish.
Pour tomato sauce over enchiladas and bake at 350° until heated through, about 20 minutes. This casserole can be frozen then reheated in the oven until hot.
Serves 6.
