July 1, 2011

Chicken Enchiladas

 These enchiladas were so different from any recipe I've tried before.  The best way to diferientiate them is that they just taste super fresh.  The ingredients is fresher and that definitely caries through in the taste.

Fresh Chicken Enchiladas
4 oz. green chilies
1 clove garlic
2 T. oil (or less, I always use less)
1 1/2 lbs fresh tomatoes, peeled and choped
1 tsp. cumin
3 c. cooked chicken
2 c. shredded cheese
1 c. chopped onion
2 tsp. salt
1/2 tsp. salt
1/2 tsp. oregano
2 c. sour cream
corn tortillas

In a saucepan combine the chiles, onion, garlic, and oil.  Saute until soft.  Add your tomatoes, oregano, cumin and the 2 tsp. salt.  Simmer until thick.  In a seperate bowl, mix the chicken, 1 cup of cheese, sour cream and the 1/2 tsp. salt.  Fill the tortillas with about 1/4 cup of the chicken mixture and roll up.  Put in a 9x13-inch pan.  Finally pour the sauce on top and cover with the remaining cheese.

I loved this recipe for it's unique fresh taste.  It's also one of many wonderful things you can do with your garden tomatoes!

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