Recipe for Chicken & Green Chile Enchiladas


1 8-10 small flour tortillas each abo; ut 6 in diameter
1 tablespoon salad oil
1 medium onion; thinly sliced
1/2 teaspoon ground cumin
1/4 teaspoon dry oregano
1 can (4 oz) diced green chile
1/2 cup whipping cream
3 cup diced cooked chicken
1 small tomato; seeded and chopped
2 cup (8 oz) shredded jack cheese
1 cup (4 oz) shredded cheddar
1 sour cream (optional)
1 sliced ripe olives-optional


Stack tortillas, wrap in foil, and place in a 350F oven until heated through (about 15 minutes). [I have a gas stove and I heat each individual tortilla over the burner. Maybe half a minute on each side, making sure that you move the tortilla around so that it all gets warm and so that you don't get scorch spots.]

Meanwhile, heat oil in a wide frying pan over medium heat. Add onion, cumin, and oregano; cook, stirring often, until onion is soft (about 10 minutes). Stir in chiles and cream. Boil over high heat, stirring often, until thickened (about 2 minutes). Add chicken and tomato; remove from heat and stir in 1 cup of the jack cheese.

Spoon an equal amount of chicken filling on each tortilla; roll up tortillas and place, seam sides down, in a single layer in a lightly greased 8- by 12-inch baking dish. Sprinkle with Cheddar cheese and remaining 1 cup jack cheese. Bake in a 425F oven until cheese is melted and enchiladas are heated through (12 to 15 minutes). Garnish with sour cream and olives, if desired.

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