Chicken Enchiladas

A photojournal of constructing enchiladas

This is an old recipe from an ancient church cookbook. It has been a family favorite for as long as I can remember.

Chop onions. More is better!

Sautee garlic. Add onions. Add chiles and tomatoes. Simmer.

Combine diced chicken, shredded cheese, and sour cream. This is sorta-kinda a double batch, half using dairy and half using dairy substitutes.

Mix thoroughly.

Dip both sides of the tortilla in the sauce mix. Scoop some filling into the tortilla. Roll them all up and line the pan with enchiladas!

Cover with remaining mix. Bake. Consume.

And there you have it!

Chicken Enchiladas
I will attempt to offer approximate metric conversions. I apologize in advance for any mistakes or omissions!

• 1 clove garlic (more is fine though!)
• 1/4 cup olive oil (60 ml)
• 1 can diced green chilis (4 oz. or 120 ml)
• 1 can tomatoes (14.5 oz. instead of 16 nowadays, or almost 0.5L)
• 2 medium onions, chopped (I used one massive onion for the double batch.)
• 1/4 tsp. oregano
• 1/8 tsp. salt
• 2 cups cooked, diced chicken (0.5L)
• 1/2 lb. shredded cheddar cheese (1/4 kilogram? 250 grams? How are metric cheese weights labeled?)
• 1/2 cup sour cream (120ml)
• 6-12 tortillas, depending on size and how stingy you are with the filling mix.

Saute garlic in oil. Add onions, chilies, tomatoes with liquid, oregano, and salt. Barely cover with water, 1/4-1/2 cup. Simmer on low heat until thick, approx. 30 minutes. Combine cheese, sour cream, and chicken. Dip tortillas in chili mixture. Fill with chicken mixture and roll. Place in a flat casserole dish or baking pan. Pour remaining sauce on top. Bake covered at 350°F (175°C) for 25-30 minutes.