Ingredients -
- 3 pounds of boneless, skinless chicken breast cut into 1 inch pieces
- 1 white onion
- 1 tablespoon butter
- 2 16 ounce cans of Enchilada sauce
- 1 small can of tomato sauce (usually 4 ounces)
- 16 corn tortillas
- 1/4 cup chicken stock
- 4 cups shredded Mexcian cheese
- 1 cup stewed tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
Preparation:
Dice the onion into small pieces and saute in garlic and butter until slightly carmelized. Stir in the chicken stock, tomatoes, enchilada sauce, garlic powder, basil, oregano and chili powder. Let simmer for about 5 minutes.
Coat each tortilla in sauce by dipping into mixture, making sure to coat each side. Fill each tortilla with some chicken and cheese an roll up. Place into greased baking dish. Once all enchiladas are in backing dish pour on remaining sauce and sprinkle remaining cheese on top. Bake for about 40 minutes at 350 degrees.
