3 c. shredded monterey jack cheese (or mozzarella)
1 c. shredded cheddar cheese
approximately 1/2c. chopped scallions
3/4 c. sour cream
2 tbs. cilantro
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cans tomato sauce (15 oz each)
2/3 c. water
1/3 c. chopped green bell pepper
1 tbs. chile powder
1/2 tsp. dried oregano
1/4 tsp. cumin
3/4 tsp. garlic powder
3 or 4 boneless skinless chicken breast boiled or baked and diced into small pieces
8 large tortillas
1/4 c. shredded cheddar cheese for top
Mix cheeses (except for topping), scallions, sour cream, parsley, salt and pepper in one bowl. Heat tomato sauce, water, bell peopper, chile powder, oregano, cumin and garlic to boil. Reduce heat once boiling and simmer for 5 minutes. Pour into ungreased pie plate. Dip each tortilla into sauce to coat both sides. Remove and put on a plate. Spoon about 1/4 c. cheese mixture into each tortilla, add chicken, and fold up. Arrange in rectangular 9X13 baking dish. Pour remaining sauce over enchiladas. Sprinkle remaining cheese on top. ake uncovered for 20-25 minutes until bubbly. Garnish with additional sour cream, olives, whatever you like.
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