Ingredients:
2 fresh minced garlic cloves
2 tablespoons vegetable oil
1 (12 ounce) cans tomatoes
2 cups chopped onions
2 (4 ounce) cans mild green chilies, chopped
1 teaspoon garlic salt
1/2 teaspoon oregano
1/2 cup water
3 cups cooked chicken ( cut into 1/2-inch cubes)
2 cups monterey jack cheese, grated
2 cups sour cream
1/3 cup shortening or 1/3 cup oil
15 tortillas
Directions:
Set oven to 325 degrees.
Saute the minced garlic in oil until tender.
Add tomatoes (breaking up with a fork), onio.
n, green chilies, garlic salt, oregano and 1/2 cup water.
Cook over low heat until thickened.
In a bowl, combine the cubed cooked chicken, grated cheese and sour cream; mix.
In a frypan, heat shortening or oil.
Dip the tortillas in oil, just enough to make them limp; drain.
Fill the tortillas with chicken mixture; roll up.
Place open side down in a baking dish.
Spoon tomato mixture over top.
Bake for 15 minutes, or until hot.
Servings: 6-7
Time preparation: 25 min.
Time total: 40 min.