Tawny's GF Sour Cream Chicken Enchiladas

Name: Tawny's GF Sour Cream Chicken Enchiladas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 cups cooked chicken, hand torn; 1/2 cup green chilis, chopped; 3/4 cup sour cream; 1 juice from a fresh lime; 1/4 t cumin; 2 cups homemade enchilada sauce (see below); 10-12 white or yellow corn tortillas; 1 T olive oil; 1-1/2 cups shredded Monterey Jack cheese (can use cheddar also)

gail.george

Prep 30 mins30m

Cook 20 mins20m

Serves 4

Ingredients

3 cups cooked chicken, hand torn
½ cup green chilis, chopped
¾ cup sour cream
1 juice from a fresh lime
¼ t cumin
2 cups homemade enchilada sauce (see below)
10-12 white or yellow corn tortillas
1 T olive oil
1-½ cup shredded Monterey Jack cheese (can use cheddar also)

Instructions

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1
Lightly oil a 13x9 baking dish. Preheat oven to 350 degrees.
2
Mix together cooked chicken, chopped green chilis, sour cream and lime juice. Season with salt and pepper and cumin.
3
Make enchilada sauce: 1 T olive oil, 1 onion, peeled and chopped, 1 t chili powder, 1 t cumin, 3-4 cloves garlic, minced, 1-28 oz can crushed fire roasted tomatoes, 1 t sugar, 1 t balsamic vinegar, 2 t dried cilantro. Heat olive oil and saute onion and spices for . Add garlic and tomatoes, sugar, and vinegar and cilantro and cover and simmer for .
4
Spread a spoonful of enchilada sauce in the bottom of the baking dish.
5
heat each tortilla until softened in a scant amount of oil in a saute pan. Spoon the chicken mixture into the tortilla and roll up. Place seam side down into baking dish. Fill all the tortillas.
6
Pour the enchilada sauce over the tortillas and top with shredded cheese. Sprinkle with cilantro.
7
Bake at 350 degrees for .
8
Serve with green salad, salsa and fresh guacamole.

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