Chicken Enchiladas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 small garlic clove, quartered
• 1 (14 1/2 ounce) can tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cumin
• 2 tablespoons olive oil
• 2 1/2 cups cooked chicken, shredded
• 8 (8 inch) flour tortillas
• 3/4 cup shredded monterey jack cheese or 3/4 cup cheddar cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 to make sauce: process all sauce ingredients except oil in blender or food processor until smooth.
• 3 heat oil in a 9 inch skillet. pour in tomato mixture and boil rapidly 4 minutes. remove from heat. stir 1/2 cup into chicken.
• 4 to make enchiladas: soften 1 tortilla at a time in the hot sauce, turning once to coat. lift from sauce with tongs, allowing excess to drip back into skillet.
• 5 place tortilla on a plate; put a scant 1/3 cup chicken mixture down center. fold ends over toward center and roll tortilla loosely. place seam side down in a lighly greased 12 x 7 inch shallow casserole. repeat with remaining tortillas and chicken mixture. spread remaining sauce over tops; sprinkle with cheese.
• 6 bake for 20 minutes or until cheese is melted and enchiladas are hot.