Rocky Mountain Recipes 10-5-09
1 c. Onion, chopped
5 Garlic cloves, minced
2 Tbsp. Butter
16 oz Tomatoes, chopped
8 oz Tomato sauce
4 oz Green chilies, chopped
1 c. Sugar
1 t. Cumin, ground
1/2 t. Salt
1/2 t. Oregano
1/2 t. Basil
3 to 4 c. Chicken
12 Flour tortillas
2 c. Monterey Jack cheese, shredded
1-1/2 c. Sour cream
Cook and shred chicken. In a saucepan, saute onion and garlic in butter until soft. Add tomatoes, tomato sauce, green chilies, sugar, cumin, salt, oregano and basil. Bring to a boil then reduce heat and simmer for 20 minutes. Dip each tortilla into the tomato sauce mixture to soften. Place 1/4-cup chicken and 2 Tablespoons cheese on each tortilla. Roll up and place, seam side down, into a baking dish. Blend sour cream with remaining tomato sauce mixture and place on top of enchiladas. Top with remaining cheese. Cover and bake at 350 degrees for about 5 minutes or until heated through.
Iola Egle • Bella Vista, Ark.
1 c. Onion, chopped
5 Garlic cloves, minced
2 Tbsp. Butter
16 oz Tomatoes, chopped
8 oz Tomato sauce
4 oz Green chilies, chopped
1 c. Sugar
1 t. Cumin, ground
1/2 t. Salt
1/2 t. Oregano
1/2 t. Basil
3 to 4 c. Chicken
12 Flour tortillas
2 c. Monterey Jack cheese, shredded
1-1/2 c. Sour cream
Cook and shred chicken. In a saucepan, saute onion and garlic in butter until soft. Add tomatoes, tomato sauce, green chilies, sugar, cumin, salt, oregano and basil. Bring to a boil then reduce heat and simmer for 20 minutes. Dip each tortilla into the tomato sauce mixture to soften. Place 1/4-cup chicken and 2 Tablespoons cheese on each tortilla. Roll up and place, seam side down, into a baking dish. Blend sour cream with remaining tomato sauce mixture and place on top of enchiladas. Top with remaining cheese. Cover and bake at 350 degrees for about 5 minutes or until heated through.
Iola Egle • Bella Vista, Ark.
1 c. Onion, chopped
5 Garlic cloves, minced
2 Tbsp. Butter
16 oz Tomatoes, chopped
8 oz Tomato sauce
4 oz Green chilies, chopped
1 c. Sugar
1 t. Cumin, ground
1/2 t. Salt
1/2 t. Oregano
1/2 t. Basil
3 to 4 c. Chicken
12 Flour tortillas
2 c. Monterey Jack cheese, shredded
1-1/2 c. Sour cream
Cook and shred chicken. In a saucepan, saute onion and garlic in butter until soft. Add tomatoes, tomato sauce, green chilies, sugar, cumin, salt, oregano and basil. Bring to a boil then reduce heat and simmer for 20 minutes. Dip each tortilla into the tomato sauce mixture to soften. Place 1/4-cup chicken and 2 Tablespoons cheese on each tortilla. Roll up and place, seam side down, into a baking dish. Blend sour cream with remaining tomato sauce mixture and place on top of enchiladas. Top with remaining cheese. Cover and bake at 350 degrees for about 5 minutes or until heated through.
Iola Egle • Bella Vista, Ark.
1 c. Onion, chopped
5 Garlic cloves, minced
2 Tbsp. Butter
16 oz Tomatoes, chopped
8 oz Tomato sauce
4 oz Green chilies, chopped
1 c. Sugar
1 t. Cumin, ground
1/2 t. Salt
1/2 t. Oregano
1/2 t. Basil
3 to 4 c. Chicken
12 Flour tortillas
2 c. Monterey Jack cheese, shredded
1-1/2 c. Sour cream
Cook and shred chicken. In a saucepan, saute onion and garlic in butter until soft. Add tomatoes, tomato sauce, green chilies, sugar, cumin, salt, oregano and basil. Bring to a boil then reduce heat and simmer for 20 minutes. Dip each tortilla into the tomato sauce mixture to soften. Place 1/4-cup chicken and 2 Tablespoons cheese on each tortilla. Roll up and place, seam side down, into a baking dish. Blend sour cream with remaining tomato sauce mixture and place on top of enchiladas. Top with remaining cheese. Cover and bake at 350 degrees for about 5 minutes or until heated through.
Iola Egle • Bella Vista, Ark.
1 c. Onion, chopped
5 Garlic cloves, minced
2 Tbsp. Butter
16 oz Tomatoes, chopped
8 oz Tomato sauce
4 oz Green chilies, chopped
1 c. Sugar
1 t. Cumin, ground
1/2 t. Salt
1/2 t. Oregano
1/2 t. Basil
3 to 4 c. Chicken
12 Flour tortillas
2 c. Monterey Jack cheese, shredded
1-1/2 c. Sour cream
Cook and shred chicken. In a saucepan, saute onion and garlic in butter until soft. Add tomatoes, tomato sauce, green chilies, sugar, cumin, salt, oregano and basil. Bring to a boil then reduce heat and simmer for 20 minutes. Dip each tortilla into the tomato sauce mixture to soften. Place 1/4-cup chicken and 2 Tablespoons cheese on each tortilla. Roll up and place, seam side down, into a baking dish. Blend sour cream with remaining tomato sauce mixture and place on top of enchiladas. Top with remaining cheese. Cover and bake at 350 degrees for about 5 minutes or until heated through.
Iola Egle • Bella Vista, Ark.
1 c. Onion, chopped
5 Garlic cloves, minced
2 Tbsp. Butter
16 oz Tomatoes, chopped
8 oz Tomato sauce
4 oz Green chilies, chopped
1 c. Sugar
1 t. Cumin, ground
1/2 t. Salt
1/2 t. Oregano
1/2 t. Basil
3 to 4 c. Chicken
12 Flour tortillas
2 c. Monterey Jack cheese, shredded
1-1/2 c. Sour cream
Cook and shred chicken. In a saucepan, saute onion and garlic in butter until soft. Add tomatoes, tomato sauce, green chilies, sugar, cumin, salt, oregano and basil. Bring to a boil then reduce heat and simmer for 20 minutes. Dip each tortilla into the tomato sauce mixture to soften. Place 1/4-cup chicken and 2 Tablespoons cheese on each tortilla. Roll up and place, seam side down, into a baking dish. Blend sour cream with remaining tomato sauce mixture and place on top of enchiladas. Top with remaining cheese. Cover and bake at 350 degrees for about 5 minutes or until heated through.
Iola Egle • Bella Vista, Ark.