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Chicken Enchiladas

by Sally Bernstein

Serves 10

 

1 dozen corn tortillas
½ cup chopped onion
1 can tomatoes and chilies (10 oz. Renown)
2 cups diced cooked chicken
1–½ pt. sour cream
½ cup chicken stock
½ lb. grated Monterrey Jack cheese

 

In a 3 quart baking dish, layer the following:

½ tortillas (torn into pieces)
½ chopped onions
½ can tomatoes & chilies
salt (to taste)
½ chicken
1 pt. sour cream

Repeat with 2nd layer of each and top with ½ pt. sour cream mixed with the chicken stock. Sprinkle cheese over the top.

Cover with foil and bake 20-25 minutes in a 350º oven.

 

©Sally Bernstein, 2006



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