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Chicken Enchiladas

Chicken.delights's picture
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Cooking oil 4 Tablespoon
  All purpose flour 1 Tablespoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Canned tomato sauce 15 Ounce (1 Can)
  Canned green chili peppers 4 Ounce, drained, seeded, and chopped (1 Can)
  Sugar 1 Teaspoon
  Ground cumin 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Frozen corn tortillas 12 , frozen
For chicken filling
  Shredded sharp american cheese 3⁄4 Cup (12 tbs)
  Sliced pitted ripe olives 1⁄4 Cup (4 tbs)

Cook onion and garlic in 2 tablespoons oil; stir in flour.
Add next 6 ingredients.
Cook and stir till thick and bubbly; set aside.
In skillet dip tortillas briefly in small amount of hot oil till limp but not crisp.
Spoon 1/2 cup Chicken Filling on each; roll up.
Place in 13x9x2-inch baking dish.
Pour tomato mixture over all.
Bake, covered, at 350° about 15 minutes.
Uncover; bake till heated through, about 15 minutes.
Top with cheese and bake till cheese melts.
Top with olives.

Recipe Summary

Side Dish

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