Chicken Enchiladas

creative.chef's picture

Oct. 24, 2011

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
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 654Calories from Fat 220

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 4307 mg179.46%

Total Carbohydrates 67 g22.3%

Dietary Fiber 14 g56%

Sugars 5 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet