Chicken Enchiladas
Ingredients
- 2 cans green chilies, seeded and chopped
- 1 large clove garlic
- 2 tsp. vegetable oil
- 1 can whole tomatoes, drained, 1/2 c. liquid reserved
- 2 c. chopped onion
- 1/2 tsp. oregano, crumbled
- 3 c. shredded, cooked chicken breast (about 15 oz.)
- 1 c. reduced fat sour cream
- 3/4 c. shredded Cheddar cheese
- 12 flour tortillas
Instructions
1. Saute chilies and garlic in oil, in large nonstick skillet, over medium-high heat until soft.
2. Add tomatoes, breaking up, reserved liquid, onion and oregano.
3. Simmer 30 minutes until thick.
