Chicken Enchilada - cooking recipe

Ingredients

1 lb. cooked chicken, shredded
1 large can tomatoes in sauce, cut up
1/2 tsp. garlic or 1 clove, crushed
1/2 tsp. cumin
4 to 6 oz. Monterey Jack cheese, shredded
1 doz. corn tortillas, thin style
1/2 c. water
1 (4 oz.) can green chilies
1 Tbsp. oil
1 tsp. oregano
1 tsp. chili powder
1 c. sour cream

Preparation

Mix chicken, 1/2 cup sour cream and most of the cheese; set aside.
In
large
frying pan, saute onion and garlic in 1 tablespoon
oil
until
translucent.
Add
tomatoes,
chilies, water and
spices.
Simmer to taste with more spices.
Put 1/2 cup sauce
in
with
chicken
mixture.
Then
add 1/2 cup sour cream to
sauce.
Put
approximately 2 tablespoons chicken on each tortilla.
Roll and place in a 9 x 13-inch pan.
When all 12 tortillas are
in
the pan, pour rest of sauce over top and sprinkle with
leftover
cheese.
Bake at 350\u00b0 for 30 minutes, until hot and bubbly.
Serves 6.