Ingredients:
· 4 C. chopped cooked chicken
· 1 onion, chopped
· 1 Cup (1/2 pint) sour cream
· 1 cup shredded Cheddar cheese
· 1 tablespoon dried parsley
· 1/2 teaspoon dried oregano
· 1/2 teaspoon ground black pepper
· 1/2 teaspoon salt (optional)
· 1/2 can (7 ounce) can tomato puree
· 1/2 tsp. chili powder
· 1/3 cup chopped green capsicum
· 1 clove garlic, minced
· approx. 10 corn tortillas
· Enchilada sauce, 1 recipe (or one store-bought jar)
· 3/4 cup shredded Cheddar cheese
Directions:
Combine chicken, onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper.
Heat until cheese melts.
Stir in salt, tomato sauce, chili powder, green capsicum and garlic.
Roll even amounts of the mixture in the tortillas.
Arrange in a large baking dish.
Cover with enchilada sauce and 3/4 cup Cheddar cheese.
Bake at 180C until cheese has melted and turned golden (approx. 30 – 40 mins.)
To Freeze: Cool to room temperature. Freeze as desired.
On cooking day:
Remove from freezer. Bake 45 – 60 minutes at 180C (350 F).
Enchilada Sauce
Ingredients:
· 1 tablespoon olive oil
· 2 cloves garlic, minced
· 1/2 onion, diced
· 1/2 teaspoon dried oregano
·1/2 teaspoon chili powder
· 1/2 teaspoon dried basil
· 1/8 teaspoon ground black pepper
· 1/8 teaspoon salt
· 1/4 teaspoon ground cumin
· 1 teaspoon dried parsley
· 1/4 cup salsa
· 1/2 can (7 ounce) can tomato puree
· 1 1/2 cups water
Directions:
Heat the oil in a large saucepan over medium heat.
Add the garlic and saute for 1 to 2 minutes.
Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
Mix together and then stir in the water.
Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.