Plucky Enchiladas


  • 2 (4 ounce) cans whole green chiles, drained
  • 1/2 cup plus 1 tablespoon vegetable oil, divided
  • 1 large clove garlic, minced
  • 1 (28 ounce) can whole tomatoes
  • 2 cups chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 3 cups cooked shredded chicken or turkey
  • 2 cups sour cream
  • 8 ounces shredded Cheddar cheese (2 cups)
  • 12 to 16 corn tortillas


  1. Rinse seeds from chiles and chop. Heat 2 tablespoons oil in medium saucepan. Add chiles and garlic; saute.
  2. Drain tomatoes, reserving 1/2 cup liquid. Break up tomatoes. Add tomatoes, onions, salt, oregano and reserved 1/2 cup tomato liquid to sauté ed chiles and garlic. Simmer uncovered, about 30 minutes, or until thick. Set aside.
  3. Mix meat with sour cream and cheese.
  4. Heat remaining 1/2 cup oil in medium skillet. Fry tortillas until limp. Drain.
  5. Divided meat mixture into 12 to 16 portions. Spoon a portion of meat onto each tortilla; roll up. Place enchiladas, seam-side down, in an ungreased oblong baking dish. Pour reserved chile mixture over them.
  6. Bake in a 350 degree F oven for 20 minutes, or until heated through.

Yield: 12 to 16 servings

Posted by kdipaolo at Recipe Goldmine May 18, 2001.

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