Sunday, April 27, 2014

Trish's Chicken Enchiladas

It started as a beautiful Sunday afternoon & finished with us in the basement under a tornado warning.  We drowned out the storm with a music jamboree.








SAUCE:

1-1/2 cups green chilies, roasted, seeded, & chopped
5 tomatoes or 1 large can with juice
2 medium onions, chopped
Pinch of oregano
Clove of garlic, minced
4 T. Olive oil

FILLING:

1 lb. Cooked chicken, chopped/shredded
1/2 lb. Cheddar, grated
1 cup sour cream

Spoon filling between 2 corn tortillas.
Cover with sauce.
Heat in oven.








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