Friday, March 6, 2009

Chicken Enchiladas

From OAMC Freezer Supper Swappers

4 cups chopped cooked chicken
1 onion, chopped
1/2 pint sour cream
1 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (7 oz) can tomato sauce
1 tablespoon chili powder
1/3 cup chopped  green bell pepper
1 clove garlic, minced
approximately 10 corn tortillas
Enchilada sauce, 1 recipe (or one store-bought jar)
3/4 cup shredded cheddar cheese

In a medium saucepan, combine chicken, onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in tomato sauce, salt, chili powder, green pepper and garlic. Roll even amounts of the mixture in the tortillas. 

To Bake: Arrange in a 9X13 inch baking dish (if you have extra mixture left over, distribute it evenly over enchiladas). Cover with enchilada sauce and 3/4 cup cheddar cheese. Bake at 350 degrees 30-40 minutes.

To Freeze: Roll each filled tortilla in plastic wrap and then heavy duty aluminum foil. Place in gallon-sized ziploc bag and freeze flat. 

Frozen Preparation: Remove as many enchiladas as desired from the freezer (no need to defrost) and arrange in a 9X13 inch baking dish. Cover with enchilada sauce and 3/4 cup cheddar cheese. Bake 45 to 60 minutes at 350 degrees.

Enchilada Sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon onion, minced
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (7 oz) can tomato sauce
1 1/2 cups water

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

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