Chicken Enchiladas

Serves: 5
Total Calories: 769
Yield: 15 enchiladas


1 - 2 tablespoon vegetable oil
2 (4-ounce) cans green chilies
1 large garlic clove, minced
1 (28-ounce) can tomato
2 cups chopped onions
2 teaspoons salt, divided
1/2 teaspoon oregano
3 cups shredded, cooked chicken
2 cups dairy sour cream
2 cups grated Cheddar cheese
1/3 cup vegetable oil
15 corn tortillas


Preheat oil in skillet. Chop chiles after removing seeds; sauté with minced garlic in oil. Drain and break up tomatoes; reserve 1/2 cup liquid. To chiles and garlics add tomatoes, onions, 1 teaspoon salt, oregano, and reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. Remove from skillet and set aside.

Combine chicken with sour cream, grated cheese, and other teaspoon salt. Heat 1/3 cup oil; dip tortillas in oil until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture; roll up and arrange side by-side, seam down, in 9x13x2-inch baking dish. Pour chili sauce over enchiladas and bake at 350° until heated through, about 20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 769
Calories from Fat: 445

This Chicken Enchiladas recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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