Chicken And Green Chile Enchiladas
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)