Chicken Enchiladas Recipe
My love for Chicken Enchiladas developed during high school days. This is the most comforting Main Dish recipe I have come across. I am certain both of us will be in agreement that this Chicken Enchiladas is really delicious.
Ingredients
Filling
2 cups coarsely chopped cooked chicken
1/4 cup black olives, sliced
4 ounces mozzarella cheese, diced
1/2 cup sour cream
1/2 teaspoon salt
Sauce
1 10-ounce can mild enchilada sauce
1 8-ounce can tomato sauce
Salt to taste
2 ounces mozzarella cheese, shredded
Directions
Combine filling ingredients and place some of the filling down the center of each tortilla.
Roll, and place flap side down in the slow cooker.
Combine tomato and enchilada sauces and salt.
Pour over the tortillas.
Top with cheese.
Cover and cook on low 1 to 1 1/2 hours, until heated through.
Serve at once.
Roll, and place flap side down in the slow cooker.
Combine tomato and enchilada sauces and salt.
Pour over the tortillas.
Top with cheese.
Cover and cook on low 1 to 1 1/2 hours, until heated through.
Serve at once.
