Joe’s Favorite Chicken Enchiladas

2 cups cooked and cubed chicken breast or more
½ cup chopped onion (green onion is good, too)
1-2 cups shredded Monterrey Jack cheese, divided
2 1o oz cans mild Rosaria enchilada sauce
½ cup water
chopped black olives to taste
some slivered almonds
8-10 corn tortillas (6 inch size)

These amounts can vary according to your taste

Combine cooked chicken, onion, half the cheese, olives, and slivered almonds to taste, Set aside. In skillet combine the enchilada sauce and water and bring just to a boil. Proceed to place each tortilla into the hot sauce until it is limp but but does not fall apart. Drain it a bit and then fill with some chicken mixture, roll up, and place it seam0side down in a baking dish. Repeat and arrange them in a single layer.

Pre-heat oven to 350°F. Pour sauce over the rolled tortillas (you do not have to use it all). Sprinkle remaining cheese on top. Cover pan with foil and bake for 15-20 minutes. Remove foil and bake 5-10 minutes more until heated through and lightly browned.

Source: Heather Hart

Advertisements
Published in: on October 15, 2009 at 7:19 am  Leave a Comment  
Tags: , ,

The URI to TrackBack this entry is: https://groo.wordpress.com/2009/10/15/joes-favorite-chicken-enchiladas/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: