Chicken-Chilada Bake
Ingredients
- 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
- 12 teaspoon oregano ⓘ
- 12 cup water ⓘ
- 3 cups cooked chicken (cut into 1/2-inch cubes) ⓘ
- 2 cups monterey jack cheese, grated ⓘ
- 2 cups sour cream ⓘ
- 13 cup shortening or 13 cup oil ⓘ
- 15 tortillas ⓘ
Instructions
- Set oven to 325 degrees.
- Saute the minced garlic in oil until tender.
- Add tomatoes (breaking up with a fork), onio.
- n, green chilies, garlic salt, oregano and 1/2 cup water.
- Cook over low heat until thickened.
- In a bowl, combine the cubed cooked chicken, grated cheese and sour cream; mix.
- In a frypan, heat shortening or oil.
- Dip the tortillas in oil, just enough to make them limp; drain.
- Fill the tortillas with chicken mixture; roll up.
- Place open side down in a baking dish.
- Spoon tomato mixture over top.
- Bake for 15 minutes, or until hot.
Nutrition & Diet Analysis (per serving)
727
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).