This is completely different from any enchilada recipe I have ever tried. It seems like more of an "Italian" sauce but somehow it works for enchiladas ....it was a hit!
2 c diced, cooked chicken
2 T butter
1 medium onion, chopped
2 cloves garlic, minced
16 oz crushed tomatoes
8 oz tomato sauce
4 oz diced green chilies
1 t sugar
1 t ground cumin
1 t basil
1/2 t salt
1/2 t oregano
8 flour tortillas
3 c Monterey Jack cheese, grated (I used 2 c mozzarella)
1 c cheddar cheese, grated
3/4 c sour cream
Saute onion and garlic in butter. Add crushed tomatoes, tomato sauce, green chilies, sugar and spices. Bring to a boil and simmer 20 minutes. Spoon some of the sauce over the tortillas one at a time to soften a little. Top with a few pieces of chicken and both kinds of cheese, reserving 1 c for the topping. Roll up and place seam side down in greased 9x13 glass dish. Blend sour cream with remainder of sauce; pour over top. Sprinkle with remaining cheeses. Bake at 350° for 40 minutes.
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