Spicy Chicken And Spinach Enchiladas
|Cubed cooked chicken||3 Cup (48 tbs)|
|Picante sauce||1 1⁄4 Cup (20 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||16 Ounce (2 Can)|
|Shredded cheddar cheese||12 Ounce (3 Cups)|
|Frozen chopped spinach||9 Ounce, thawed and squeezed (1 Package)|
|Canned chopped ripe olives||4 1⁄4 Ounce (1 Can)|
|Chopped green chiles||4 Ounce (1 Can)|
|Garlic||1 Clove (5 gm), minced|
|Flour tortillas||10 (8 Inch)|
In 4-quart saucepan, combine chicken, 3/4 cup of the picante sauce, 1/2 cup green onions, onion, red pepper, 1 can tomato sauce, 1 1/2 cups of the cheese, spinach, olives, green chiles, garlic, salt and pepper; mix well.
Simmer uncovered over medium-low heat 20 minutes, stirring occasionally.
Meanwhile, to soften tortillas heat oil in large skillet over medium-high heat.
Dip tortillas in oil; fry about 3 seconds on each side or just until limp.
Drain on paper towels.
Heat oven to 350°F.
Grease 13x9-inch pan or 13x9-inch (3-quart) baking dish.
From remaining can of tomato sauce, spoon 2 tablespoonfuls evenly over bottom of greased pan.
Spoon about 1/2 cup chicken mixture down center of each tortilla.
Roll up; place, seam side down, over sauce in 1 row down center of pan.
In small bowl, combine remaining tomato sauce and remaining picante sauce; mix well.
Pour mixture evenly over enchiladas.
Sprinkle remaining cheese over top.
Bake at 350°F. for 20 to 30 minutes or until thoroughly heated.
Let stand 5 minutes.
Garnish with shredded lettuce, chopped tomato, sliced green onions and sour cream.