Recipe - Entomatodos (Sour Cream Chicken Enchila)

2 cup Cooked; chopped chicken
1 lg Onion; chopped
4 Cloves garlic; minced
2 teaspoon Basil or oregano
1 cn (15oz) tomato sauce or red
enchilada sauce
One half cup Chicken broth
Salt to taste
Pepper to taste
1 Dozen corn tortillas
One half cup Cooking oil
1 pound Monterey Jack cheese; grated
1 pt Sour cream
1 Avocado; cut or sliced up

Boil chicken and reserve broth. Chop chicken. Saut‚ onion, garlic and
spices in scant amount of cooking oil. Heat tomato or enchilada sauce with
One half cup chicken broth. Add onion mixture. Add salt and pepper. Fry
tortillas lightly in oil, just to soften. Roll chicken in tortillas. Cover
with sauce, cheese, sour cream and avocado. Bake, covered, for 20 minutes
at 350ø. Tortillas and chicken can be layered in a 9x13 casserole dish and
baked. Yield: 8 servings.

EDWYNNE M. HORNER

(MRS. LAWSON D.)

WEST HELENA, AR

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.