Chicken Enchiladas

By Kevin-3

Ingredients

• Sauce:
• 2 c. diced cooked chicken
• 2 c. (8oz) shredded Monterey Jack cheese
• 1 (2-1/4 oz) can sliced black olives, drained
• 2 tsp. dried parsley flakes
• 1/2 tsp. garlic powder
• 1/2 tsp salt
• 1/8 tsp pepper
• 6 to 8 (8 inch) flour tortillas
• 1 c. (4 oz) shredded Cheddar cheese (for the end of the cooking cycle)
• a medium onion
• 1/2 green pepper, diced
• 1 Tbsp. cooking oil
• 1 (4 oz) can chopped green chilies
• 1 (15 oz) can tomato sauce
• 2 tsp. chili powder
• 1 tsp. sugar
• 1/2 tsp. garlic powder

Details

Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

Combine first seven ingredients. Divide evenly among tortillas. Roll up and place, seam side down in 13x9x2 inch baking pan.

For sauce, in a skillet, saute onion and green pepper in oil until tender. Add chilies, tomato sauce, chili powder, sugar, and garlic powder; mix well. Pour over tortillas. Cover with foil. Bake at 350 degrees for 30 minutes. Sprinkle with Cheddar cheese and return to the oven for 10 minutes.