Recipe for: Chicken Enchiladas Serves: 4-5 From: Stacy
Ingredients:
3-4 boneless skinless chicken breasts (about 1 ¼ - 1 ½ lb)
1 package white corn tortillas (at least 15)
2 cups shredded cheddar cheese (or use a mixture with mozzarella)
1 large can (20oz) Las Palmas green enchilada sauce
1 small can diced green chilies
1 small can sliced olives
Directions:
1. Simmer chicken breasts 20-30 minutes until done. Let cool in water.
2. Preheat oven to 350 degrees.
3. Shred chicken, place in large bowl.
4. Add to bowl: 1/2 cheese, 1/2 enchilada sauce, can of chilies.
5. Warm tortillas in microwave until soft (wrap in wet paper towel to keep moist).
6. Place a small scoop of chicken mixture (maybe 1/4 cup?) in each tortilla and roll.
7. Line enchiladas in a 9 x 13 baking pan.
8. Top with remaining enchilada sauce and cheese. Sprinkle with olives.
9. Bake at 350 degrees uncovered for 45 minutes.
Ingredients:
3-4 boneless skinless chicken breasts (about 1 ¼ - 1 ½ lb)
1 package white corn tortillas (at least 15)
2 cups shredded cheddar cheese (or use a mixture with mozzarella)
1 large can (20oz) Las Palmas green enchilada sauce
1 small can diced green chilies
1 small can sliced olives
Directions:
1. Simmer chicken breasts 20-30 minutes until done. Let cool in water.
2. Preheat oven to 350 degrees.
3. Shred chicken, place in large bowl.
4. Add to bowl: 1/2 cheese, 1/2 enchilada sauce, can of chilies.
5. Warm tortillas in microwave until soft (wrap in wet paper towel to keep moist).
6. Place a small scoop of chicken mixture (maybe 1/4 cup?) in each tortilla and roll.
7. Line enchiladas in a 9 x 13 baking pan.
8. Top with remaining enchilada sauce and cheese. Sprinkle with olives.
9. Bake at 350 degrees uncovered for 45 minutes.
