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Mexican Sour Cream Chicken Enchiladas
Delicious, creamy, and oh-so easy. Ingredients
- 1 pound chicken breast, minced
- 1 tbsp. safflower oil
- 1 onion, sliced
- 1 (8 ounce.) can tomato sauce
- 1 tomato, peeled, seeded & minced
- 1 teaspoon red wine vinegar
- 1/4 teaspoon grnd cumin
- 1 (10 ounce.) can enchilada sauce
- 1 (8 ounce.) can enchilada sauce
- 1 (8 ounce.) can tomato sauce
- 1/2 pound cheddar cheese, shredded
- 12 lg. corn tortillas
- 2 c. lowfat sour cream
- 1 c. black olives, minced
- 1 green onion, chopped
Directions
- Saute chicken with oil, then add onion and cook till all are tender. Add in 8 ounces tomato sauce, tomato, vinegar and cumin. Simmer 5 min and set aside.
- Combine enchilada sauce and 8 ounces tomato sauce in saucepan and heat to a boil. Set aside.
- Heat each tortilla in a dry griddle until flexible.
- Drip or brush with heated enchilada sauce, then fill with chicken mix.
- Add in some lowfat sour cream and cheese and roll up.
- Place in baking dish. Repeat till all tortillas are used.
- Sprinkle with remaining grated cheese.
- Bake at 375 degrees for 20 min, then remove and garnish with remaining lowfat sour cream and black olives and green onions. Serve at once.
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