Chick-n-chiladas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Chicken breasts, skinned/de-boned |
| 1 | each | Clove minced garlic |
| ½ | cup | Divided, vegetable oil |
| 1 | can | Tomato |
| 2 | cups | Chopped onion |
| 2 | cans | Mild green chiles |
| To taste, garlic | ||
| ½ | teaspoon | Oregano |
| ½ | cup | Water |
| 2 | cups | Grated, monterey jack cheese |
| 2 | cups | Sour cream |
| 12 | eaches | Flour or corn, tortillas |
| To taste, salt | ||
Directions
Cook garlic in 2 tablespoons oil until tender; add tomatoes, onion, green chiles, garlic salt, oregano and ½ cup water. Cook over low heat until thickened. Prepare the chicken breasts however you wish (steamed, baked etc), and with a fork, shred them when cooked. In a separate bowl, combine chicken, cheese and sour cream. Heat ⅓ cup oil; dip tortillas (corn tortillas, not flour tortillas), in oil; just until they are limp. Fill with chicken mixture; roll up. Place in 9 x 13 baking dish. Top with tomatoe mixture. Bake at 325 degrees for 15 minutes. Additional grated cheese can be placed over the tomatoe mixture before placing in oven.