Chick-N-Chiladas

Great recipe I've used since the 80's. It's been updated to reflect my family's tastes.

CHICK-N-CHILIADAS

1. 2 cloves garlic, minced
2. 4 T. olive oil
3. 1 (24 oz) can tomatoes, crushed
4. 2 C. chopped onion
5. 2 (8 oz) can mild green chilis, chopped
6. 1/2 t. oregano (I use Greek oregano)
7. 3/4 C. water
8. 3 C. bite-sized chicken, store-bought, roasted
9. 2 C. Monterey Jack cheese
10. 2 C. sour ream
11. 1 pkg. flour tortillas (15)

Make the sauce by cooking the garlic and onion in the oil, until tender. Add the tomatoes, green chilis, garlic, oregano and water. Continue to cook on low until thickened.

Combine chicken, cheese and sour cream and fill the tortillas with 1/3 cup of the chicken mixture and roll up.

I usually freeze the tortillas and the sauce separately at this point. My kids love to pop them in the microwave, without the sauce, for a snack.

Should you be lucky enough to save some for dinner, place them in a baking dish and spoon warm mixture on top. Bake at 325 for 20 minutes or until hot.

Makes 15

Use this recipe and tell me what you think!