Chicken Enchiladas

 

3 cooked chicken breasts, cubed

1 onion, diced

1 lg. clove garlic, crushed

2 T. vegetable oil

28 oz can whole tomatoes

1 T. chili powder

1 t. cumin

1 t. oregano

1/2 t. salt

1/8 t. pepper

1 pkg. flour tortillas

1 ½ c. Monterey Jack cheese

1 ½ c. cheddar cheese

Cook onion, garlic and chili powder in the vegetable oil until onion is tender. Stir in tomatoes, undrained; add spices. Break up tomatoes. Heat until boiling, reduce to simmer. Cook, uncovered until thickened (about 30 minutes). Dip each tortilla in sauce; sprinkle with chicken and cheese. Roll. Place seam side down in ungreased baking dish. Pour remaining sauce over top. Bake uncovered at 350 degrees for 30 minutes. Serve with sour cream. 

Cooks note: This recipe was given to me by Betty Jane Adams, the wife of Jay Adams, our former pastor. She prepared it for us once when we came to visit. I like to make it for our family Christmas celebration.