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Chicken Enchiladas

creative.chef's picture
Ingredients
  Corn tortillas 8
For filling
  Coarsely chopped cooked chicken 2 Cup (32 tbs)
  Black olives 1⁄4 Cup (4 tbs), sliced
For sauce
  Canned mild enchilada sauce 10 Can (100 oz) (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Mozzarella cheese 4 Ounce, diced
  Sour cream 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Mozzarella cheese 2 Ounce, shredded
Directions

MAKING
1) In a bowl, mix together chicken and olives
2) Place the tortilla on the working table.
3) Spoon the 1/8 of the chicken mixture in the center of each tortilla.
4) Roll the tortillas and arrange the flap side down in the slow cooker.
5) In another bowl, mix together mozzarella cheese, sour cream and salt enchilada and tomato sauce.
6) Spoon the tomato sauce mixture over the rolled tortillas.

FINALIZING
7) Sprinkle the shredded cheese over the tortillas.
8) Put the lid on and simmer for 1 to 1 1/2 hour, until the cheese is completely melted.

SERVING
9) Serve hot sprinkle with chopped parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
90 Minutes
Ready In: 
135 Minutes
Servings: 
4

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