- 18 tortillas
- 1/2 cup vegetable oil
- 2 cups cooked chicken, cut in bite-size pieces
- 2 cups sour cream
- 1 cup grated brick cheese
- 1 Tbsp. grated onion
- salt and pepper
- 1/4 cup chopped onion
- 2 Tbsp. butter
- 2 cans (10 oz. each) Rotel tomatoes
- 1 can tomato sauce (15 oz.)
- 1 tsp. chili powder
- 1 tsp. oregano
- 1 cup grated brick or cheddar cheese
For sauce: saute' onion in butter. In saucepan mix tomatoes, tomato sauce, onion, chili powder and oregano. Heat until blended.
Soften tortillas in hot oil for 5 seconds for each side. Put chicken filling in tortillas and roll. Place on plates that can go in oven with 3 enchiladas on each plate. If necessary to cook in shallow casserole save extra sauce to serve to the side. Put sauce on and around enchiladas and sprinkle with extra cheese. Bake at 350 degrees F until hot or bubbly.
By Robin from Washington, IA
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