Ingredients Jump to Instructions ↓

  1. 1 tablespoon plus 1/4 cup oil

  2. 2 (4 ounce) cans chopped green chile peppers

  3. 1 large clove garlic, crushed and minced

  4. 1 large can (28 ounces) tomatoes, drained, reserve juice

  5. 2 cups chopped onions (2 large onions)

  6. 2 teaspoons salt

  7. 1/2 teaspoon oregano

  8. 3 cups cooked shredded chicken

  9. 2 cups sour cream

  10. 2 cups shredded Cheddar cheese

  11. 15 corn tortillas

Instructions Jump to Ingredients ↑

  1. In a skillet over medium-high heat, heat 1 tablespoon oil. Add the chile peppers and garlic; sauté until garlic is soft but not browned. Break up tomatoes and add to chile peppers along with the chopped onions, 1 tsp salt, oregano and 1/2 cup of the reserved tomato liquid.

  2. Simmer uncovered until thick, about 30 minutes. If it thickens too quickly, add a little more of the tomato liquid or a little water, if necessary. Remove tomato sauce from heat and set aside.

  3. In a bowl, combine chicken, sour cream, and shredded cheese.

  4. Heat 1/3 cup oil in a skillet over medium-high heat until hot. Using tongs, dip tortillas in hot oil for a few seconds, just until they become limp.

  5. Drain the tortillas well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam-side down, in a 9x13x2-inch baking dish.

  6. Pour tomato sauce over enchiladas and bake at 350 until heated through, about 20 minutes. This casserole can be frozen then reheated in the oven until hot.

  7. Serves 6.

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