Chicken Enchiladas Recipe
Summary
Preparation Time45 MinCooking Time1 Hr 30 Min
Ready In2 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Corn tortillas | 1 | |
| Cooked Chicken- 2 cups coarsely chopped | ||
| Black olives | 1/4 Cup (16 tbs), sliced (Filling) | |
| Mild Enchilada Sauce- 1 10-ounce can | ||
| Tomato sauce | 1 Can (10oz) (Sauce) | |
| Mozzarella cheese | 4 Ounce, diced (Sauce) | |
| Sour cream | 1/2 Cup (16 tbs) (Sauce) | |
| Salt | 1/2 Teaspoon (Sauce) | |
| Mozzarella cheese | 2 Ounce, shredded (Sauce) | |
Directions
MAKING
1) In a bowl, mix together chicken and olives
2) Place the tortilla on the working table.
3) Spoon the 1/8 of the chicken mixture in the center of each tortilla.
4) Roll the tortillas and arrange the flap side down in the slow cooker.
5) In another bowl, mix together mozzarella cheese, sour cream and salt enchilada and tomato sauce.
6) Spoon the tomato sauce mixture over the rolled tortillas.
FINALIZING
7) Sprinkle the shredded cheese over the tortillas.
8) Put the lid on and simmer for 1 to 1 1/2 hour, until the cheese is completely melted.
SERVING
9) Serve hot sprinkle with chopped parsley if desired.
1) In a bowl, mix together chicken and olives
2) Place the tortilla on the working table.
3) Spoon the 1/8 of the chicken mixture in the center of each tortilla.
4) Roll the tortillas and arrange the flap side down in the slow cooker.
5) In another bowl, mix together mozzarella cheese, sour cream and salt enchilada and tomato sauce.
6) Spoon the tomato sauce mixture over the rolled tortillas.
FINALIZING
7) Sprinkle the shredded cheese over the tortillas.
8) Put the lid on and simmer for 1 to 1 1/2 hour, until the cheese is completely melted.
SERVING
9) Serve hot sprinkle with chopped parsley if desired.
Chef
