Chicken Enchiladas
Make amazing chicken enchiladas with this simple recipe. Add your favorite toppings and enjoy a tasty, satisfying meal.
Ingredients
- 1 cup chopped onions
- 2 large cloves garlic, crushed
- 2 tablespoons vegetable oil
- 2 14.5-ounce cans diced tomatoes
- 1 4-ounce can chopped green chiles, drained
- 1 teaspoon dried leaf oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 2 cups diced cooked chicken
- 1 1/2 cups shredded cheddar jack cheese, divided
- 3/4 cup sour cream, divided
- 6 to 8 flour tortillas, or corn
- Guacamole, optional
- Garnish: sliced black olives, optional
Instructions
- Heat the oven to 400 F.
- In a skillet heat oil and sauté the onions until translucent, about 5 minutes. Add the garlic and cook for 1 minute longer. Stir in tomatoes, chiles, oregano, salt, and sugar. Simmer for 15 minutes, stirring occasionally.
- Combine 1/2 cup of the sauce with the chicken, 1/2 cup of shredded cheese, and 1/4 cup of sour cream; set aside.
- Spread about half of the remaining sauce in a 9-by-13-inch baking dish.
- Add about 1/4 cup of the chicken mixture to a tortilla and roll it up; place it in the baking dish. Repeat with the remaining tortillas and chicken mixture.
- Pour the remaining sauce over tortillas.
- Sprinkle with the cheese.
- Bake for 20 to 25 minutes or until bubbly. Serve chicken enchiladas with dollops of sour cream or guacamole and garnish with sliced olives if desired.
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