MEXICAN SOUR CREAM CHICKEN ENCHILADAS
Printed from COOKS.COM
1 lb. chicken breast, chopped
1 tbsp. safflower oil
1 onion, sliced
1 (8 oz.) can tomato sauce
1 tomato, peeled, seeded & chopped
1 tsp. red wine vinegar
1/4 tsp. ground cumin
1 (10 oz.) can enchilada sauce
1 (8 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
1/2 lb. cheddar cheese, shredded
12 lg. corn tortillas
2 c. sour cream
1 c. black olives, chopped
1 green onion, minced
Saute chicken with oil, then add in onion and cook until all are tender.
Add 8 ounces tomato sauce, tomato, vinegar and cumin. Simmer 5 minutes
and set aside.
Combine enchilada sauce and 8 ounces tomato sauce in saucepan and heat
to a boil. Set aside. Heat each tortilla in a dry griddle until
flexible. Drip or brush with heated enchilada sauce, then fill with
chicken mixture. Add some sour cream and cheese and roll up. Place in
baking dish. Repeat until all tortillas are used. Sprinkle with
remaining grated cheese. Bake at 375 degrees for 20 minutes, then remove
and garnish with remaining sour cream and black olives and green onions.
Serve at once.
Serves 4.
Blessed are those who can give without remembering
And take without forgetting.
~Angelique~
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