Chicken Enchiladas

Sauce:

    3 16 oz. cans tomato sauce
    1 can Ro-Tel tomatoes (may add 2-3 t. green chili sauce for hot and spicy taste)
    2-3 T chili powder (to taste)

24-36 tortillas
4 c. chicken cubed or cut into strips
1 onion, chopped and sautéed
1 16 oz. carton sour cream
1 10 oz. package grated or shredded cheese

Combine sauce ingredients and simmer. Dip tortillas into sauce before rolling (very important). Roll up some chicken, onions, and sour cream in each tortilla. Place in pan. Cover all tortillas with remaining sauce.

Sprinkle grated cheese on top. Bake at 375 for 15-20 minutes until hot and cheese has melted. Makes 2 9 x 13-inch pans. Freezes well – just heat and serve for “drop-ins”.


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