Five-Star Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my Mexican Gravy/Enchilada Sauce, and you're all set to make this recipe-otherwise just use canned enchilada sauce from the store. Ingredients:
3 cups cooked chicken meat |
1 (4 ounce) can chopped green chilies |
1 onion, diced |
1 cup enchilada sauce (mexican gravy) |
12 corn tortillas or 12 flour tortillas |
2 cups enchilada sauce |
1 cup monterey jack cheese, grated |
1 cup sharp cheddar cheese, grated |
1/2 cup sliced black olives |
Directions:
1. Prepare filling: mix filling ingredients; set aside.
2. Preheat oven to 350.
3. Pour enchilada sauce on a large dinner plate.
4. Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
5. Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
6. Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
7. Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
8. Pop the pan into the oven for about 30 minutes.
9. Serve with sour cream and guacamole.
10. ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.
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