Chicken Enchiladas Rojas

By Cookie67

Dinah Shore Recipe
You can cut sauce in half or freeze what you don't use

Ingredients

• Enchilada Sauce:
• 2 small onions, chopped fine
• 2 tbsp oil
• 16-oz can chopped tomatoes
• 2 cups chicken broth, low sodium
• 4 8-oz cans Mexican tomato sauce or regular
• 4 10-oz cans enchilada sauce
• 3 10 3/4-oz cans tomato soup
• salt & pepper to taste
• 1/2 tsp sugar
• 1 8-oz can Salsa of choice
• Saute onions in oil until golden. Add tomatoes, chicken broth, tomato sauce, enchilada sauce and tomato soup. Season with salt and pepper, sugar and salsa. Let simmer for one hour.
• Chicken: 1 roasted whole chicken from Costco. Remove meat from (remove skin) chicken and chop.
• Filling Ingredients:
• 4 cups grated cheddar/Monterey Jack cheese
• 12 green onions, chopped
• 16-oz cans of chopped black olives
• 30 corn Torillas

Details

Servings 8

Preparation

Step 1

Combine in bowl chicken with 1 1/2 cups enchilada sauce.
Combine in bowl, chopped onions, chopped olives and 3 cups cheese

Assemble:
Put tortillas in microwave for a few minutes to soften a few at a time.
Put a spoon of sauce on tortillas some chicken mix and some cheese mix, roll up and put in pan.
Continue packing tight to hold them together.
Pour sauce over all, putting cheese on top of all.
You will have a couple of pan, you can freeze one for later.
Freeze remaining sauce.
Bake for 1 1/2 hours or until brown and bubbly.