Southern Living 1986 Chicken Enchiladas
- Ready In:
- 46mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 4 chicken breast halves (or a whole chicken)
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 2 (16 ounce) cans tomatoes, undrained (or 1 28 oz. can crushed tomatoes)
- 1 (15 ounce) can tomato sauce
- 2 (4 ounce) cans chopped green chilies, undrained
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon cilantro
- 1⁄4 teaspoon salt
- 3⁄4 cup sour cream
- 2 cups shredded cheddar cheese or 2 cups Mexican blend cheese
- 12 six inch flour tortillas
directions
- Place chicken in a Dutch oven; cover with water and bring to a boil. I add a celery stalk with leaves cut into quarters, several small carrots, a bay leaf and hot pepper to the water. Simmer 45 minutes for the breasts or 1 1/2 hours for whole chicken, until chicken is tender. Remove chicken from broth, and let cool. Remove chicken from bone and chop. Set aside.
- (You can strain the broth through a colander and save for later).
- Saute onion and garlic in hot oil until tender; set aside. Place tomatoes in blender and puree (unless you use the crushed tomatoes); add to onions. Add tomatoes sauce, chilis , sugar and seasonings; stir well. Bring to a boil; cover, reduce heat, and simmer 1 hour. Stir about every 10 minutes. Stir in 3/4 Celsius sour cream.
- Spoon 2 heaping T. each of chicken and cheddar cheese on tortilla. Roll up tightly and place seam side down in a lightly greased 13" X 9" baking dish.
- Pour tomato sauce mixture over enchiladas. Bake uncovered at 350 for 40 minutes. Remove from oven, add remaining cheese and bake an additional 5 minutes. Serve with additional sour cream.
- If you have chopped fresh cilantro top with this.
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