Shelly's Recipe

RED CHICKEN ENCHILADAS BAKED IN A TOMATO & CHILI SAUCE

Category: Casseroles - Chicken and Turkey

1 Tbsp. olive oil
4 skinless, boneless chicken breast halves cut into 1/2-inch cubes
2 garlic cloves, minced
1 medium onion, peeled & chopped
1 c. (8 oz.) sour cream
1 c. shredded Cheddar cheese
1 Tbsp. dried parsley flakes
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
8 oz. can tomato sauce
4 oz. can diced green chilies, not drained
1 Tbsp. chili powder
8 10-inch flour tortillas
19 oz. jar red enchilada sauce
Additional 1 c. shredded Cheddar cheese

Preheat oven to 350 degrees. Coat a 9×13-inch baking dish with cooking oil spray.

Make the filling. In a large frying pan over medium heat, heat the olive oil. In it, saute the chicken for a few minutes until it is no longer pink. Add the garlic & onions and continue to saute for 2-3 minutes or until the onions are soft. Stir in the sour cream, 1 cup of the Cheddar cheese, the parsley, oregano, pepper & salt. Reduce heat to low and cook until cheese is melted. Stir in the tomato sauce, chilies & chili powder.

Spread 1/3 of the red enchilada sauce evenly in the bottom of your prepared baking dish. Roll even amounts of the filling in the flour tortillas and arrange them, seam side down, in the baking dish. Spoon remaining red enchilada sauce over the tortillas and sprinkle with the additional 1 cup of Cheddar cheese. Bake, uncovered, for 20 minutes or until cheese is melted and sauce is bubbling hot. Serves 4

Notes: Any leftovers taste great the next day heated in your microwave oven.