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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Tammy Dickerson
  • 3 boneless, skinless chicken breasts
  • 4 or 5 TBS oil
  • 1 small onion, quartered
  • 1 can tomatoes with chilis
  • JalapeƱos, optional
  • Seasoned salt, to taste
  • Pepper, to taste
  • 1 28-ounce can enchilada sauce
  • 10 ounces shredded Mexican melting cheese
  • Tortillas
  • 2 TBS sour cream
  • Diced green onions
Boil the chicken until done; set aside to cool. When cool, shred the chicken and saute in a frying pan with the oil, onions, tomatoes, jalapenos, seasoned salt and pepper. Add 3?4 cup of the enchilada sauce, cover and cook on medium heat until onions are tender. Put mixture in a bowl and set aside.
Mix together the remaining enchilada sauce and sour cream in a bowl the same diameter as the tortillas. Dip each tortilla in the sauce mixture and lay flat on a baking sheet. Spread about four spoonfuls of the chicken mixture onto the tortilla and top with cheese. Fold the sides over and roll so all sides are closed. Place in a greased baking pan; repeat with remaining tortillas. Pour the leftover sauce over the tortillas and top with remaining cheese.
Bake at 350 degrees until the cheese is melted. Top with green onions and serve with sour cream.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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