Chicken Enchiladas Recipe
Ingredients
| Onion | 1 Cup (16 tbs), chopped | |
| 1 clove garlic, minced Cooking oil | ||
| All purpose flour | 1 Tablespoon | |
| 1 16-ounce can tomatoes, cut up | ||
| Tomato sauce | 1 15 Ounce | |
| 1 4-ounce can green chili peppers, drained, seeded, and chopped | ||
| Sugar | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Corn tortillas | 12 , frozen | |
| Chicken Filling | ||
| 3/4 cup shredded sharp American cheese | ||
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
Directions
Cook onion and garlic in 2 tablespoons oil; stir in flour.
Add next 6 ingredients.
Cook and stir till thick and bubbly; set aside.
In skillet dip tortillas briefly in small amount of hot oil till limp but not crisp.
Drain.
Spoon 1/2 cup Chicken Filling on each; roll up.
Place in 13x9x2-inch baking dish.
Pour tomato mixture over all.
Bake, covered, at 350° about 15 minutes.
Uncover; bake till heated through, about 15 minutes.
Top with cheese and bake till cheese melts.
Top with olives.
Add next 6 ingredients.
Cook and stir till thick and bubbly; set aside.
In skillet dip tortillas briefly in small amount of hot oil till limp but not crisp.
Drain.
Spoon 1/2 cup Chicken Filling on each; roll up.
Place in 13x9x2-inch baking dish.
Pour tomato mixture over all.
Bake, covered, at 350° about 15 minutes.
Uncover; bake till heated through, about 15 minutes.
Top with cheese and bake till cheese melts.
Top with olives.
Chef
