Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 md Onion,grated
1 Clove garlic,crushed
1 Tablespoon,cooking oil
8 oz Can tomato sauce
2 Cooked chicken
-breasts,shredded
4 oz Can green chiles

"The World of Mexican Cooking" by Mary Margaret Curry, Galahad Books
1971. New York City. Packed full of South Texas Recipes the way I
eat them. Feel like chicken tonight?!

Tortillas Sour Cream-you found it!

Saute onion and garlic in cooking oil until onion is clear. Add tomato
sauce and simmer a few minutes. Set aside.

Prepare tortillas-two per serving-as you do for soft tacos. On
tortilla place pieces of shredded chicken breast and some cut up
green chiles. Roll up and place folded side down on serving plate.
Spoon hot tomato sauce over enchiladas and top with sour cream.

BONUS|||||||||||BONUS|||||||||||||BONUS||||||||BONUS

Soft tortilla | Preparation

In a small frying pan, immerse tortilla in one-half inch of hot (but
not smoking) cooking oil for about thirty seconds, turning once and
then immediately removing to plate with food turner. Tortilla must
not get crisp but must remain pliable so that it can be easily rolled
up.

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