Chicken Enchiladas

Cooking With Rania - "Easy Family Dinner Recipes"
KDKA Pittsburgh Today Live 9/21/2011

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Chicken Enchiladas

2 – 3 tablespoons butter
1 cup chopped onion
4 cups cooked, shredded chicken
16 ounces stewed tomatoes
2 cups medium salsa
2 - 4 ounce cans diced green chilies - drained
2 teaspoons chili powder)
Sea salt and freshly ground black pepper to taste
2 - 11 ounce cans enchilada sauce
16 flour tortillas
½ cup sour cream
2 cups shredded Monterey Jack cheese
Chopped green onions for garnish

Preheat oven to 450 degrees.

In a large skillet, melt butter. Add the onion and sauté until softened. Add chicken, tomatoes, ½ cup of the salsa, chilies, chili powder, and salt and pepper to taste. Heat through and keep warm over low heat. Cover the bottom on a 9x13-inch baking pan with half of the enchilada sauce. Warm the tortilla shells in a microwave just until softened and warm through. Place ¼ cup of the chicken mixture on each tortilla and roll; place in the baking dish. Top with remaining enchilada sauce, remaining salsa, the sour cream and cheese. Cover and bake for 15 minutes or until heated through.

Serve garnished with the chopped green onions.  

Serves: 8

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