Print
Email
Add a photoServings: 1
Ingredients
- 2 Tbsp. Veg. oil
- 2 can Green chilis
- 1 x Garlic clove, chopped
- 1 can Tomatoes, 28
- 2 c. Onion,minced
- 2 tsp -salt
- 1/2 tsp Oregano
- 3 c. Chicken,shredded, cooked
- 2 c. Lowfat sour cream
- 2 c. Cheddar cheddar,grated
- 1/3 c. Veg. oil
- 15 x Tortillas, corn
Directions
- Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then saute/fry with chopped garlic in oil. Drain and break up tomatoes. Reserve 1/2 c. liquid. Add in tomatoes,1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered till thick, about 30 min. Remove sauce from skillet and set aside. Combine chicken with lowfat sour cream, cheese and remaining salt. Heat 1/3 c. oil. Dip tortillas in oil till they become limp. Drain well on paper towels. Fill tortillas with chicken mix. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
- Pour chili sauce over enchiladas. Bake at 250F degrees till heated through about 20 min.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
