Chicken Enchiladas - cooking recipe

Ingredients

2 Tbsp. salad oil
1 medium onion, diced
2 tsp. chili powder
1 (15 oz.) can tomato sauce
1 (8 oz.) can stewed tomatoes
3 c. chopped, cooked chicken (one 3 lb. fryer)
1 (4 oz.) can chopped green chilies, drained
1 (8 oz.) container sour cream
1 (12 1/2 oz.) pkg. flour tortillas (8 to 10-inch)
2 oz. shredded Cheddar cheese
2 oz. shredded Monterey Jack cheese

Preparation

In skillet saute onion in oil until tender.
Stir in chili powder; cook 1 minute.
Add tomato sauce, stewed tomatoes and 1/2 teaspoon salt, heat to boiling.
Reduce and simmer 10 minutes or until slightly thickens.
In large bowl, mix chicken, green chilies, sour cream.
Place about 1/3 cup chicken mix along one edge of each tortilla; roll jelly-roll style.
Preheat oven to 350\u00b0.
Spoon half of tomato sauce in 13 x 9-inch pan.
Sprinkle with half of each cheese.
Place enchiladas seam side down on top of cheese; pour over rest of sauce then sprinkle cheese on top. Bake uncovered 30 minutes.
Makes 5 servings.