Chicken Enchiladas.....Ole!

If you're in the mood for some Mexican fare, then this festive, spicy dish is right up your alley! You can make it as spicy as you want or tone it down for those mellow taste buds.

INGREDIENTS:

1/2 cup chopped green onions
2 garlic cloves, chopped
4 tbsp. vegetable oil
1 tbsp. chili powder
f1/2 tsp. leaf oregano
2 tsp. cumin
2 cans (15 oz.) tomato sauce
1 cup water
3 1/2 cups cooked chicken, cut into bite-size pieces
3 1/2 cups shredded cheddar cheese, divided
8 corn tortillas
Sour cream

DIRECTIONS:

1. Preheat oven to 350 F.
2. Saute the onions and garlic in oil for about 3 minutes (DO NOT let them brown!)
3. Add the chili powder, oregano and cumin
4. Cook 1 to 2 minutes longer, stirring constantly.
5. Add the tomato sauce and water
6. Simmer for 5 minutes
7. Add 3/4 cup sauce to the chicken and 1 to 2 cups cheese and mix well.
8. Heat each tortilla a few seconds on each side in a skillet over medium heat. Stack on a paper towel.
9. Spread 1/2 cup sauce in the bottom of a shallow 2 quart baking dish.
10. Divide the chicken mixture evenly between the tortillas. Fold the sides over the filling and place seam side down in the baking dish.
11. Pour the remaining sauce over the enchiladas.

Bake at 350 F for 20 minutes. Sprinkle the remaining cheese evenly over the enchiladas. Bake an additional 5 minutes. Top each serving with a spoonful of sour cream. Soo....yummy-licious!!

Serves 4.

(Courtesy of The Kroger Co.)