Chicken Enchiladas


2 large chicken breasts

1 cup chopped onion

1 clove garlic, minced

2 tablespoons butter

1 16oz. can tomatoes, cut up

1 8oz can tomato sauce

1/4 cup chopped green chilies

1 tsp sugar

1 tsp ground cumin

1/2 tsp salt

1/2 tsp dried oregano, crushed

1/2 tsp dried basil, crushed

12 tortillas

2 and 1/2 cups (10 oz) shredded Monterey Jack cheese

chopped green onions including tops

sliced black olives

3/4 cup dairy sour cream


In saucepan, simmer chicken breasts in water to cover, 15 to 20 min or till tender. If making stock add celery, carrots with tops, onion, potato and some bouillon. Drain (and save stock) and carefully remove skin and bones. Sprinkle chicken with a little salt. Cut into 12 strips; set aside. In saucepan, cook onion and garlic in butter till tender. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to boiling; reduce heat and simmer, covered for 20 min. Remove from heat. Dip each tortilla in sauce to soften. Place one piece of chicken and 2 tablespoons of shredded cheese on each tortilla, sprinkle with chopped green onions and sliced black olives and roll up. Place seam side down in a 8 x13 pan. Blend sour cream into remaining sauce and pour over tortillas. Sprinkle with remaining cheese, green onions and olives. Cover and bake in 350 degree oven for 40 min or until heated through. Serves six.

note: Like lasagne, these freeze really well so you can make ahead, or you can put them in separate smaller containers to make several future dinners.


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