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Chicken Enchiladas

1 cup chopped onions 
2 large cloves garlic, crushed 
2 tablespoons vegetable oil 
2 cans (14.5 ounces each) diced tomatoes 
1 can (4 ounces) chopped green chiles, drained 
1 teaspoon dried leaf oregano 
1 teaspoon salt, or to taste 
1/2 teaspoon sugar 
1 to 1 1/2 cups diced cooked chicken 
8 to 10 corn tortillas 
1 cup shredded Cheddar cheese 
1/2 cup sour cream, brought to room temperature for serving 
sliced black olives 

In a skillet heat oil and sauté and garlic for about 5 minutes, until tender. Stir in tomatoes, chiles, oregano, salt, and sugar. Simmer for 15 minutes, stirring occasionally. Combine 1/2 cup of the sauce with the chicken and set aside. Bring remaining sauce just to a boil. Place a tortilla in sauce to soften. Remove, letting excess sauce drip back into skillet. Place tortilla in greased 12x8x2-inch baking dish and place 2 tablespoons chicken mixture down center of tortilla. Roll up and place seam side down in corner of the dish. Repeat with remaining tortillas then pour remaining sauce over tortillas. Sprinkle with the cheese. Bake at 400° for 20 to 25 minutes or until bubbly. Serve chicken enchiladas with dollops of sour cream garnished with sliced olives.

Serves 4.