EVERYBODY LOVES ENCHILADAS

Everybody loves Enchiladas image

Provided by Susan Oppat

Time 50m

Number Of Ingredients 12

3 bone-in, skin-on chicken breasts (they'll stay more moist)
2 c chicken broth (not bouillon)
8 oz shredded sharp cheddar cheese
16 oz sour cream
2 Tbsp olive oil
2 clove minced garlic
12 oz jar medium salsa (or to your taste)
29 oz can tomato sauce
1/4 tsp dried oregano
1 tsp salt
warm cooking oil
corn tortillas

Steps:

1. Pre-heat oven to 350 degrees. Poach chicken lightly in broth - do NOT boil. (Use broth for another recipe.) Bone, skin, and shred meat. Mix with cheese and sour cream, and set aside.
2. Heat 2 T olive oil in a large skillet. Stir-fry onion, garlic and oregano, just until onion is translucent. Do not brown. Add salsa, tomato sauce and salt, and simmer until thickened.
3. Spread 1/4 c. of salsa mix on the bottom of 9 x 13'' pan, Dip tortillas in separate warm oil, one by one, to soften. Dip a tortilla in salsa mix, lay on a board, and top with 1/4 c. of chicken mix across the middle. Roll it up,and lay it seam-side down in the prepared pan. Repeat until chicken is gone. Cover all with the rest of the salsa mix.
4. Bake 20 minutes. Serve with cooked or Spanish rice, and refried beans on the side.