CHICKEN ENCHILADAS

By ddma_34d

Ingredients

• 1 1/4 LB CHICKEN, CUT INTO 1/2" CUBES
• 1 LB MONTERAY JACK CHEESE WITH JALAPENOS, SHREDDED
• 1 CUP SOUR CREAM
• 1/4 TSP SALT
• 1 TSP CHILI POWDER
• 1/8 TSP GROUND RED PEPPER
• 10 - 6 " FLOUR TORTILLAS
• 1 1/2 CUPS ENCHILADA SAUCE
• 1/2 CUP SLICED BLACK OLIVES
• 1/4 CUP GREEN ONIONS, MINCED

Details

Servings 5

Preparation

Step 1

COMBINE CHICKEN, 2 CUPS CHEESE, SOUR CREAM AND SEASONINGS; MIX WELL. SPREAD 1/4 CUP OF CHICKEN MIXTURE ON EACH TOTILLA; ROLL UP TIGHTLY. POUR 1/2 CUP ENCHILADA SAUCE ON BOTTOM OF 12" X 8" BAKING DISH. PLACE TORTILLAS IN BAKING DISH, SEAM SIDE DOWN; TOP WITH REMAINING ENCHILADA SAUCE & CHEESE. BAKE AT 350 FOR 20 MINUTES OR UNTILL THOUROUGHLY HEATED. TOP WITH SLICED OLIVES & GREEN ONIONS.