Recipes

Chicken Enchiladas
- Betzi Bateman, MLIS

Ingredients:

1 onion, chopped
2 cloves garlic, minced
1 can (4oz.) chopped green chilies
1 lb. cooked chicken, shredded
2 cans enchilada sauce
1 package shredded cheddar cheese
10 corn tortillas

Preparation:
Sauté onion and garlic in large oiled skillet over medium heat until onion is soft (about 5 minutes.) Add chilies, chicken and 1 can enchilada sauce and cook for about 2 more minutes. Fold in about 3/4 of the cheese. Remove from heat. Dip each warmed tortillas in warm water and shake off the excess. Fill each tortilla with the filling and roll up. Place each filled tortilla seam-side down in an oiled baking dish. Pour enough enchilada sauce over the top to cover the tortillas without soaking them completely. Sprinkle top with remaining cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve. Great with sour cream.

Side note: I like this recipe better with flour tortillas, but I guess they would technically be burritos, not enchiladas.