Ingredients

8-10 small flour tortillas, each about 6-inch in diameter
1 Tbsp. salad oil
1 medium onion; thinly sliced
1/2 tsp. ground cumin
1/4 tsp. dry oregano
1 can (4-oz.) diced green chili
1/2 C. whipping cream
3 C. diced cooked chicken
1 small tomato; seeded and chopped
2 C. (8-oz.) shredded jack cheese
1 C. (4-oz.) shredded cheddar
sour cream (optional)
sliced ripe olives (optional)

Cooking Instructions

Stack tortillas, wrap in foil, and place in a 350 oven until heated through (for about 15 minutes). Meanwhile, heat oil in a wide frying pan over medium heat. Add onion, cumin, and oregano; cook, stirring often, until onion is soft (for about 10 minutes). Stir in chilies and cream. Boil over high heat, stirring often, until thickened (for about 2 minutes). Add chicken and tomato; remove from heat and stir in 1 C. of the jack cheese. Spoon an equal amount of chicken filling on each tortilla; roll up tortillas and place, seam sides down, in a single layer in a lightly greased 8×12-inch baking dish. Sprinkle with Cheddar cheese and remaining 1 C. jack cheese. Bake in a 425 oven until cheese is melted and enchiladas are heated through (for 12 to 15 minutes). Garnish with sour cream and olives, if desired.
 
 
I have said these things to you, that in me you may have peace.?In the world you will have tribulation. But take heart;?I have overcome the world.(John 16:33)