CHICKEN ENCHILADAS

Photo by dawn a.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

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

Directions

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.

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