Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8-10 small flour tortillas 1/2 c Whipping cream
-each about 6" in diameter 3 c Diced cooked chicken
1 tb Salad oil 1 sm Tomato; seeded and chopped
1 md Onion; thinly sliced 2 c (8 oz) shredded jack cheese
1/2 ts Ground cumin 1 c (4 oz) shredded Cheddar
1/4 ts Dry oregano Sour cream (optional)
1 Can (4 oz) diced green chile Sliced ripe olives-optional

Stack tortillas, wrap in foil, and place in a 350F oven until heated
through (about 15 minutes). [I have a gas stove and I heat each
individual tortilla over the burner. Maybe half a minute on each
side, making sure that you move the tortilla around so that it all
gets warm and so that you don't get scorch spots.]

Meanwhile, heat oil in a wide frying pan over medium heat. Add onion,
cumin, and oregano; cook, stirring often, until onion is soft (about
10 minutes). Stir in chiles and cream. Boil over high heat,
stirring often, until thickened (about 2 minutes). Add chicken and
tomato; remove from heat and stir in 1 cup of the jack cheese.

Spoon an equal amount of chicken filling on each tortilla; roll up
tortillas and place, seam sides down, in a single layer in a lightly
greased 8- by 12-inch baking dish. Sprinkle with Cheddar cheese and
remaining 1 cup jack cheese. Bake in a 425F oven until cheese is
melted and enchiladas are heated through (12 to 15 minutes). Garnish
with sour cream and olives, if desired.

Per serving: 892 calories, 56 g protein, 36 g carbohydrates, 59 g
total fat, 206 mg cholesterol, 1,103 mg sodium.

[Obviously, this is one of those Killer Meals!]

from Sunset Quick Easy Cookbook posted by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 04-22-95

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