Chicken Enchiladas Recipe

Summary

CuisineMethod
SpecialityMain Ingredient

Ingredients

 Onion1 1/2 Tablespoon, chopped
 Cilantro1 1/2 Tablespoon, chopped
 1 jalapeno pepper, seeded and chopped
 Butter/Margarine1 1/2 Teaspoon, melted
 Cooked chicken5 Cup (16 tbs)
 Sauce3 Can (10oz), divided
 Corn tortillas8
 Shredded Cheddar cheese1 1/2 Cup (16 tbs)
 Tomato1/2 Cup (16 tbs), diced
 Ripe olives1/3 Cup (16 tbs), sliced
 Iceberg lettuce4 Cup (16 tbs), shredded

Directions

Cook first 3 ingredients in butter in a large skillet over medium-high heat, stirring constantly, until tender.
Stir in chicken and 1 can enchilada sauce; reduce heat, and cook 5 minutes, stirring occasionally.
Wrap tortillas in aluminum foil; bake at 350° for 12 minutes or until thoroughly heated.
Work with 1 tortilla at a time, keeping remaining tortillas covered and warm.
Spoon 1/4 cup chicken mixture down center of tortilla.
Roll up tightly, and place in a 13- x 9- x 2-inch baking dish, seam side down.
Repeat procedure with remaining tortillas and chicken mixture.
Heat remaining 2 cans enchilada sauce; pour over enchiladas.
Top with cheese, tomato, and olives.
Bake at 350° for 10 to 12 minutes or until cheese melts and enchiladas are thoroughly heated.
Serve enchiladas on bed of shredded lettuce.
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