Chicken Enchiladas Recipe
Summary
HealthyHigh Protein
Ingredients
| Onion | 1 1/2 Tablespoon, chopped | |
| Cilantro | 1 1/2 Tablespoon, chopped | |
| 1 jalapeno pepper, seeded and chopped | ||
| Butter/Margarine | 1 1/2 Teaspoon, melted | |
| Cooked chicken | 5 Cup (16 tbs) | |
| Sauce | 3 Can (10oz), divided | |
| Corn tortillas | 8 | |
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| Tomato | 1/2 Cup (16 tbs), diced | |
| Ripe olives | 1/3 Cup (16 tbs), sliced | |
| Iceberg lettuce | 4 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.
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.
