Connie's Chicken Enchiladas Recipe
Ingredients
- 1-1 ½ lbs. of cooked chicken shredded
- 1 medium onion or 1 large shallot chopped (1/2 cup)
- ½ cup sour cream
- 1 cup shredded Mexican cheese 4oz
- 2 Tbsp. of chopped fresh parsley
- ¼ tsp. pepper
- 1/3 cup roasted red pepper chopped
- 1 Tbsp. chili powder
- 1 ½ tsp. chopped fresh oregano or ½ tsp. dried oregano
- ¼ tsp. ground cumin
- ½ can of diced green chilies
- 1 clove garlic finely chopped
- 1 can 14.5 oz. diced tomatoes with onion and garlic, pureed in blender/food processor
- 8 to rtillas
Instructions
- Heat oven to 350 degrees
- Sauté’ onions, stir in chicken, sour cream, shredded cheese, parsley and pepper.
- Heat tomato sauce, roasted red peppers, green chilies, chili powder, cumin, oregano, garlic.
- Transfer red sauce to a pie plate. Dip each tortilla into sauce, and coat each side.
- Spoon about a ¼ cup of chicken filling into each tortilla, roll and place seam side down into a 9X13 pan. Pour remaining sauce over enchiladas.
- Bake uncovered about 20 min or until bubbly. Garnish with shredded cheese and sour cream.