Southern Living 1986 Chicken Enchiladas

Total Time: 46 mins Preparation Time: 1 min Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 chicken breast halves (or a whole chicken)
• 1 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 2 (16 ounce) cans tomatoes, undrained (or 1 28 oz. can crushed tomatoes)
• 1 (15 ounce) can tomato sauce
• 2 (4 ounce) cans chopped green chilies, undrained
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon cilantro
• 1/4 teaspoon salt
• 3/4 cup sour cream
• 2 cups shredded cheddar cheese or 2 cups mexican blend cheese
• 12 six inch flour tortillas

Recipe

• 1 place chicken in a dutch oven; cover with water and bring to a boil. i add a celery stalk with leaves cut into quarters, several small carrots, a bay leaf and hot pepper to the water. simmer 45 minutes for the breasts or 1 1/2 hours for whole chicken, until chicken is tender. remove chicken from broth, and let cool. remove chicken from bone and chop. set aside.
• 2 (you can strain the broth through a colander and save for later).
• 3 saute onion and garlic in hot oil until tender; set aside. place tomatoes in blender and puree (unless you use the crushed tomatoes); add to onions. add tomatoes sauce, chilis , sugar and seasonings; stir well. bring to a boil; cover, reduce heat, and simmer 1 hour. stir about every 10 minutes. stir in 3/4 celsius sour cream.
• 4 spoon 2 heaping t. each of chicken and cheddar cheese on tortilla. roll up tightly and place seam side down in a lightly greased 13" x 9" baking dish.
• 5 pour tomato sauce mixture over enchiladas. bake uncovered at 350 for 40 minutes. remove from oven, add remaining cheese and bake an additional 5 minutes. serve with additional sour cream.
• 6 if you have chopped fresh cilantro top with this.