Chicken Enchiladas

1 tbsp. oil
1 can (7 oz.) chopped green chilis
2 to 4 cloves garlic
1 can (28 oz.) chopped tomatoes
2 cups chopped onions
2 tsp. salt (to taste)
1/2 tsp. dried oregano
1 jalapeno (optional)
3 cups shredded/chopped cooked chicken
2 cups sour cream (regular or fat free)
2 cups shredded cheddar cheese
6-inch corn tortillas

Directions:

Heat oil in skillet. Add drained chilis and garlic - cook for 1 minute. Drain tomatoes and reserve liquid. Add tomatoes to mixture, then onion, 1 t. salt, orgegano and reserved liquid. Add finely chopped jalapeno, with seeds removed, if desired. Simmer uncovered until thick - about 30 minutes. Remove from heat when done.

Preheat oven to 300°F.

In a bowl, combine chicken with sour cream and cheese. Lightly salt. Spoon a couple of tablespoons of mixture into corn tortilla. Roll up and arrange in a baking dish seam side down. Stack as necessary. Pour salsa mixture over top of enchiladas and bake about 30 minutes, or until heated.

Comments from Lisa Lou :

These are supposedly Bill Clinton's favorite, and he knows food if nothing else.

You can freeze it and prepared well in advance. Delicious and easy! If you're even more lazy, you don't have to roll the tortillas, you can use them like lasagna noodles and layer the whole thing.

User Reviews:

My husband and I loved this recipe! Not too hard to make....Delicious! FOB

Submitted by Joy on December 05, 2000

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