Chicken Enchilads
By: Katrina @ In Ka...
Published: Sunday, April 10, 2011 - 8:27am

Ingredients




2 pounds • of chicken, shredded
1 • medium onion or 1 large shallot, chopped (½ cup)
1/2 cup • sour cream
1 cup • shredded Mexican cheese (4 oz)
2 tablespoons • of chopped fresh parsley
1/4 teaspoon • pepper
 cup • roasted red pepper, chopped
1 tablespoon • chili powder
1 teaspoon • tsp. chopped fresh oregano or ½ dried oregano
1/4 teaspoon • ground cumin
1/2 can • of diced green chilies
1 clove • garlic, finely chopped
1 can • (14.5 oz.) diced tomatoes with onion and garlic, pureed in blender/food proces
8 • tortillas

Preparation

1 Heat oven to 350 degrees 2 Sauté’ onions, stir in chicken, sour cream, shredded cheese, parsley and pepper. 3 Heat tomato sauce, roasted red peppers, green chilies, chili powder, cumin, oregano, garlic. 4 Transfer red sauce to a pie plate.  Dip each tortilla into sauce, and coat each side. 5 Spoon about a ¼ cup of chicken filling into each tortilla, roll and place seam side down into a 9X13 pan.  Pour remaining sauce over enchiladas. 6 Bake uncovered about 20 min or until bubbly.  Garnish with shredded cheese and sour cream.