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Chicken & Green Chile Enchiladas
Yield: 4 Servings

8-10 small flour tortillas, each about 6" in diameter
1 Tbsp salad oil
1 med onion; thinly sliced
1/2 tsp ground cumin
1/4 tsp dry oregano
1 can (4 oz) diced green chile
1/2 cup whipping cream
3 cup diced cooked chicken
1 small tomato; seeded and chopped
2 cup (8 oz) shredded jack cheese
1 cup (4 oz) shredded Cheddar
sour cream (optional)
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.


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