Chicken Enchiladas

Serves 6 – 8

Ingredients:
2 TBSP oil
2 tsp chili powder
1 (8 oz) can stewed tomatoes
1 (4 oz) can chopped green chilies, drained
1 (15 oz) can tomato sauce
3 cups cooked chicken
1 (8 oz) sour cream (or plain yogurt)
1 medium onion (diced)
2 oz shredded cheddar cheese
½ cups + 2 oz (approx ½ cup) shredded Monterey Jack
10 (8 inch) flour tortillas

Directions: About 1 ¼ hours before serving:
1) In 10” skillet over medium heat, cook onion in oil until tender. Stir in chili powder, cook 1 minute. Add tomato sauce, stewed tomatoes, ½ tsp salt, over high heat until boiling. Reduce to low; simmer 10 minutes until sauce thickens.
2) In large bowl mix chicken, chilies, sour cream and ½ tsp salt. Place about 1/3 cup chicken mix along one edge of tortilla; roll
3) (Preheat 350 degrees) Spoon ½ of the tomato sauce into 13 x 9 pan. Sprinkle with ½ of each cheese. Place tortilla seam side down on top of cheese, spoon remaining sauce over, then cheese. Bake uncovered 30 minutes until hot and bubbly.