Chicken-chilada Bake

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 fresh minced garlic cloves
• 2 tablespoons vegetable oil
• 1 (12 ounce) can 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

Recipe

• 1 set oven to 325 degrees.
• 2 saute the minced garlic in oil until tender.
• 3 add tomatoes (breaking up with a fork), onio.
• 4 n, green chilies, garlic salt, oregano and 1/2 cup water.
• 5 cook over low heat until thickened.
• 6 in a bowl, combine the cubed cooked chicken, grated cheese and sour cream; mix.
• 7 in a frypan, heat shortening or oil.
• 8 dip the tortillas in oil, just enough to make them limp; drain.
• 9 fill the tortillas with chicken mixture; roll up.
• 10 place open side down in a baking dish.
• 11 spoon tomato mixture over top.
• 12 bake for 15 minutes, or until hot.