Recipe for Chick-N-Chiladas


4 each chicken breasts, skinned/de-boned
1 each clove minced garlic
1/2 cup divided, vegetable oil
1 can tomato
2 cup chopped onion
2 can mild green chiles
1 to taste, garlic
1/2 teaspoon oregano
1/2 cup water
2 cup grated, monterey jack cheese
2 cup sour cream
12 each flour or corn, tortillas
1 to taste, salt


Cook garlic in 2 tablespoons oil until tender; add tomatoes, onion, green chiles, garlic salt, oregano and 1/2 cup water. Cook over low heat until thickened. Prepare the chicken breasts however you wish (steamed, baked etc), and with a fork, shred them when cooked. In a separate bowl, combine chicken, cheese and sour cream. Heat 1/3 cup oil; dip tortillas (corn tortillas, not flour tortillas), in oil; just until they are limp. Fill with chicken mixture; roll up. Place in 9 x 13 baking dish. Top with tomatoe mixture. Bake at 325 degrees for 15 minutes. Additional grated cheese can be placed over the tomatoe mixture before placing in oven.

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