Last week it was quesadillas, this week we move on to enchiladas. Be prepared to have your socks knocked off by the delicious cheesiness that comes along with these bad boys. Special thanks to my sister, Carrie, for sharing the recipe!
Cheesy Chicken Enchiladas
(makes 12 enchiladas)
4 chicken breasts, cooked and shredded
1 bunch green onion, chopped
1/2 stick margarine or butter (1/4 cup)
1 garlic clove, minced
1--16oz can tomato sauce (I actually used 2...it's a little dry with just one)
1--4oz. can chopped green chiles
1 tsp. sugar
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano
2 c. shredded montery jack
2 c. shredded cheddar
1 pint (16 oz.) sour cream
12 tortillas
Saute onions, butter and garlic. Add tomato sauce, chiles, sugar, cumin, salt, basil, and oregano...simmer 15 minutes. Mix two cheeses in a bowl. Mix chicken with just enough sour cream to moisten (save the rest). Dip each tortilla into hot tomato sauce, add chicken mixture, add cheese, roll up. Mix leftover sauce with leftover sour cream and pour over top of casserole. Sprinkle leftover cheese on top. Cover and bake at 350 degrees for 30-45 minutes. Enjoy!
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