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Chicken Enchilladas
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| 3-4 | chicken breasts |
| 1 1/2 cup | sour cream |
| 2 Tbsp | lemon juice |
| 1 clove | garlic |
| 2 Tbsp | oil |
| 1/4 cup | chili powder |
| 1/2 cup | chopped onion |
| 1/2 tsp | oregano |
| 15 oz can | tomato sauce |
| 1 cup | chicken broth |
| 1 pkg | tortilla |
| 1 pkg | Monterey jack cheese |
| 1 pkg | mozzarella |
Boil chicken, shred and let cool.
Mix chicken with sour cream, lemon juice, salt & pepper ... Set aside.
Sauté chopped onion, garlic in oil.
Add chili powder, oregano, tomato sauce and chicken broth ... Simmer for 10 minutes.
Heat enough oil to cover bottom of skillet ... Dip one tortilla in oil until pliable ... Dip into sauce and place on plate.
In middle of tortilla, place strip of Monterey jack cheese, chicken mixture and roll ... Place in bottom of baking dish.
Continue until chicken mixture is used.
Cover with remaining sauce ... Top with cheese.
Bake at 350 degrees for 30 minutes.
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