Monday, March 3, 2008

Mom's Sour Cream Enchiladas


As promised, my heavenly sour cream enchiladas. These are so delicious. I had friends and family over for dinner and there wasn't any left in the pan. They were a big hit! Even all the kids slicked them up.


1 lb chicken breast, chopped
1 tsp olive oil
1 onion, sliced
1 (8oz) can tomato sauce
1 tomato, peeled, seeded, chopped
1 tsp. red wine vinegar
1/4 tsp ground cumin
1 1/2 cup homemade enchilada sauce
1 c homemade enchilada sauce
1 (8 oz) can tomato sauce
1 to 2 cups shredded cheddar cheese
12 lg flour tortillas
2 c sour cream
1 c black olives, chopped
1 green onion, minced
Saute chicken with oil, then add in onion and cook until all are tender. Add 8 oz tomato sauce, 1 1/2 cups enchilada sauce, tomato, vinegar and cumin. Simmer 5 minutes and set aside.
Combine 1 cup enchilada sauce and 8 oz tomato sauce in saucepan and heat to a boil. Set aside. Heat each tortilla in a dry griddle (or microwave) until flexible. Dip or brush with heated enchilada sauce, then fill with chicken mixture. Add some sour cream and cheese and roll up. Place in baking dish. Repeat until all tortillas are used. Sprinkle with remaining cheese. Bake at 375 degrees for 20 minutes, then remove and garnish with remaining sour cream and black olives and green onions.
You can also add a small can of diced green chiles or jalepenos for a bit of a kick.

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