|
2 |
Large chicken breasts |
|
1 |
Chopped onion |
|
1 |
Clove garlic – Minced |
|
1 Tbsp |
Butter |
|
1 |
16 oz can stewed tomatoes |
|
1 |
8 oz can tomato sauce |
|
¼ cup |
Chopped green chilies |
|
1 Tbsp |
Sugar |
|
1 tsp |
Salt |
|
½ tsp |
Oregano |
|
12 |
Tortillas |
|
2 ¼ cup |
Monterey cheese |
|
¾ cup |
Sour cream |
1. Cut chicken into bite size pieces of slivers.
2. Simmer chicken in butter, cover and cook 15 - 20 minutes. Drain and remove from heat.
3. In sauce pan cook stewed tomatoes, tomato sauce, onion, garlic, sugar, salt, oregano. Bring to a boil, and then reduce heat to a simmer. Cover and simmer for 20 minutes. Remove from heat.
4. Combine chicken and green chilies in a bowl.
5. Spoon chicken mixture into tortillas, roll up and place in baking dish large enough for 12 tortillas (about a 9x13).
6. Blend sour cream into tomato mix, and pour over tortillas, and top with Monterey cheese.
7. Bake at 350 degrees for 40 minutes.