Rocky Mountain Recipes 10-5-09 | TheFencePost.com
YOUR AD HERE »

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.


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User