Southern Living 1986 Chicken Enchiladas

• chicken breast halves (or a whole chicken)↗4
• chopped onion1 cup
• garlic clove↗1

  minced

• olive oil↗2 tablespoons
• tomatoes↗2 cans

  16 ounce, undrained (or 1 28 oz. can crushed tomatoes)

• tomato sauce↗1 can

  15 ounce

• chopped green chilies2 cans

  4 ounce, undrained

• sugar↗1 teaspoon
• ground cumin↗1 teaspoon
• oregano↗1⁄2 teaspoon
• basil↗1⁄2 teaspoon
• cilantro↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• sour cream↗3⁄4 cup
• shredded cheddar cheese or Mexican blend cheese↗2 cups
• six inch flour tortillas12

Step-by-step instructions

1. 1

   Place chicken in a Dutch oven; cover with water and bring to a boil. I add a celery stalk with leaves cut into quarters, several small carrots, a bay leaf and hot pepper to the water. Simmer 45 minutes for the breasts or 1 1/2 hours for whole chicken, until chicken is tender. Remove chicken from broth, and let cool. Remove chicken from bone and chop. Set aside.

2. 2

   (You can strain the broth through a colander and save for later).

3. 3

   Saute onion and garlic in hot oil until tender; set aside. Place tomatoes in blender and puree (unless you use the crushed tomatoes); add to onions. Add tomatoes sauce, chilis , sugar and seasonings; stir well. Bring to a boil; cover, reduce heat, and simmer 1 hour. Stir about every 10 minutes. Stir in 3/4 Celsius sour cream.

4. 4

   Spoon 2 heaping T. each of chicken and cheddar cheese on tortilla. Roll up tightly and place seam side down in a lightly greased 13" X 9" baking dish.

5. 5

   Pour tomato sauce mixture over enchiladas. Bake uncovered at 350 for 40 minutes. Remove from oven, add remaining cheese and bake an additional 5 minutes. Serve with additional sour cream.

6. 6

   If you have chopped fresh cilantro top with this.