Yield: 1 servings
|2 tablespoons||Cooking oil|
|2 cans||Green chilis|
|3 cups||Chicken;shredded, cooked|
|1 can||Tomatoes; 28|
|2 cups||Cheddar cheddar;grated|
|⅓ cup||Cooking oil salt|
|15 \N||Tortillas, corn|
|1 \N||Garlic clove; minced|
|2 cups||Sour cream|
Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve ½ cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside. Combine chicken with sour cream, cheese and remaining salt. Heat ⅓ cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels.
Fill tortillas with chicken mixture. 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 until heated through about 20 minutes. SOURCE: _Celebrity Chefs_by Ruby Jeanne Caldwell, P.O.Box 583 Salem, VA, 1992. via the National Enquirer.