- 1 Whole Chicken
- Olive Oil: about 1.5 Tbsp
- One Onion chopped
- .5 Tbsp Minced Garlic
- 1 Can Mexican Stewed Tomatoes
- 1 28oz. Can Tomato Sauce
- 2 or 3 Large Cans of Mild Enchilada Sauce
- 1 - 16oz. Container Sour Cream
- Large bag of Mexican Cheese
- Flour Tortillas
Do This:
- Clean and boil chicken
- Pull all chicken off bones and place in a bowl.
- Put a little olive oil in pan with minced garlic and onion and saute for a little while.
- Add Mexican stewed tomatoes to onion mixture and saute a bit more.
- Add tomato sauce and enchilada sauce, bring to a boil and simmer for a while (about 20 minutes)
- Take bowl of chicken and add Mexican cheese and sour cream and mix. Set aside until sauce is ready.
- Add a little sauce to the chicken mixture and stir.
- Get flour tortillas and spoon mixture in a roll them up.
- Place them in a greased pan.
- Pour sauce on top and top off with Mexican cheese.
- Bake on 350 for about 45 minutes or until cheese is slightly toasted.
