|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced|
|Sliced green olives||1⁄2 Cup (8 tbs)|
|Canned green chilies||4 Ounce (1 Can)|
|Chili powder||1 Tablespoon|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Shredded cooked chicken||3 Cup (48 tbs)|
|Vegetable oil||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Taco sauce||1⁄4 Cup (4 tbs)|
|Shredded jack cheese||3 Cup (48 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Sour cream||2 Cup (32 tbs)|
Heat oil in skillet and saute onion and garlic 5 minutes.
Stir in green olives, chilies, chili powder, cilantro and cumin.
Season with salt and pepper.
Add chicken and cook until heated through.
Fry the tortillas quickly in the oil.
Remove and drain on paper towels.
Combine the water and taco sauce in a bowl and dip each tortilla into the mixture.
Spread chicken mixture down the center of each tortilla.
Sprinkle 2 tablespoons of cheese over chicken and roll up.
Place in baking dish.
Sauce: Melt butter in saucepan.
Whisk in flour.
Blend in milk.
Heat to a boil and simmer until thickened.
Stir in sour cream.
Pour sauce over enchiladas and sprinkle with additional shredded cheese.
Bake in a 375° oven about 25 minutes.
Serving size: Complete recipe
Calories 6020 Calories from Fat 3855
% Daily Value*
Total Fat 434 g668.3%
Saturated Fat 213 g1065.1%
Trans Fat 0 g
Cholesterol 1157.5 mg385.8%
Sodium 8340.8 mg347.5%
Total Carbohydrates 300 g100.2%
Dietary Fiber 45.9 g183.5%
Sugars 65 g
Protein 248 g496.9%
Vitamin A 326.7% Vitamin C 129.9%
Calcium 402.3% Iron 130.3%
*Based on a 2000 Calorie diet