Chick-n-chiladas

Yield: 1 servings

Measure 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
\N \N 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
\N \N To taste, salt

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.

Similar recipes