Nonna's Tomato & Green Chile Chicken Enchiladas

Submitted by Rachel W.

"My mother-in-law's recipe with chicken, sour cream, cheese and a tomato green chile sauce over the top. The sauce can be blended if preferred, and we served with some queso over the top. Yum!!"

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 16 enchiladas
• Serves: 8

ingredients

• 2 tablespoons vegetable oil
• 2 (4 ounce) cans diced green chilies, drained (we used mild)
• 1 large garlic clove, minced
• 1 (28 ounce) can petite diced tomatoes, drained (reserve 1 c. liquid)
• 1 yellow onion, diced
• 2 teaspoons salt, divided
• 1⁄2 teaspoon oregano
• 2 chicken breasts, cooked and diced (about 1 lb.)
• 1 cup sour cream
• 6 ounces shredded cheddar cheese
• 1⁄3 cup vegetable oil
• 16 corn tortillas

directions

1. Saute green chiles and garlic in 2 T. oil. Add diced tomatoes and onion, 1 teaspoons of the salt, oregano, and the reserved tomato liquid. Simmer low, until thick, 20 minutes. While the chile tomato sauce is cooking, combine chicken, sour cream, grated cheese, and 1 teaspoons salt in a bowl, and set aside.
2. Heat 1/3 Celsius oil in a separate saute pan while sauce is cooking, and dip tortillas. Let excess oil drain off on a paper towel. Fill with a spoonful of the chicken mixture, roll, and put seem side down into a 3-qt. baking dish. Pour chile tomato sauce over the top, and bake for 20 minute at 350 degrees F.