|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.
Serving size: Complete recipe
Calories 3585 Calories from Fat 1611
% Daily Value*
Total Fat 178 g273.8%
Saturated Fat 72.9 g364.7%
Trans Fat 0 g
Cholesterol 752.1 mg250.7%
Sodium 8619.2 mg359.1%
Total Carbohydrates 230 g76.8%
Dietary Fiber 23.2 g92.9%
Sugars 37.3 g
Protein 253 g506.7%
Vitamin A 1597.5% Vitamin C 912.2%
Calcium 200.5% Iron 143.7%
*Based on a 2000 Calorie diet