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Chicken Enchiladas

  Chopped onion 1 1⁄2 Tablespoon
  Chopped fresh cilantro 1 1⁄2 Tablespoon
  Jalapeno pepper To Taste, seeded and chopped
  Butter/Margarine 1 1⁄2 Teaspoon, melted
  Shredded cooked chicken 5 Cup (80 tbs)
  Canned enchilada sauce 30 Ounce, divided (3 Cans, 10 Ounce Each)
  6 inch corn tortillas 8
  Shredded cheddar cheese 6 Ounce (1 1/2 Cups)
  Diced tomato 1⁄2 Cup (8 tbs)
  Sliced ripe olives 1⁄3 Cup (5.33 tbs)
  Shredded iceberg lettuce 4 Cup (64 tbs)

Cook first 3 ingredients in butter in a large skillet over medium-high heat, stirring constantly, until tender.
Stir in chicken and 1 can enchilada sauce; reduce heat, and cook 5 minutes, stirring occasionally.
Wrap tortillas in aluminum foil; bake at 350° for 12 minutes or until thoroughly heated.
Work with 1 tortilla at a time, keeping remaining tortillas covered and warm.
Spoon 1/4 cup chicken mixture down center of tortilla.
Roll up tightly, and place in a 13- x 9- x 2-inch baking dish, seam side down.
Repeat procedure with remaining tortillas and chicken mixture.
Heat remaining 2 cans enchilada sauce; pour over enchiladas.
Top with cheese, tomato, and olives.
Bake at 350° for 10 to 12 minutes or until cheese melts and enchiladas are thoroughly heated.
Serve enchiladas on bed of shredded lettuce.

Recipe Summary

South American

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