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    Kathy's Chicken Enchiladas

    Source of Recipe

    Kathy's adapted from various recipes

    List of Ingredients

    1 whole (cut-up okay) chicken, or 4-5 large. breasts
    2 1/2 doz. corn tortillas
    1/2 onion, chopped
    1 large. can chopped green chilies
    2 lb. shredded Monterey Jack cheese
    2 large. cans Green Chili Enchilada Sauce
    * black, pitted Olives & Sour Cream, (optional)


    Boil chicken with rough chopped vegetables, oregano, cumin, salt and pepper.
    Cover and reduce heat to simmer about 45-60 mins.
    Let cool.

    Using fingers, shred cooled chicken into bowl, moisten with some Green Chili Sauce.
    Mix in onion, green chilies and cheese.

    Spoon mixture down the middles onto lightly fried tortillas (other option below).
    Fold and place on ungreased jelly roll pan, seam side down.
    Spoon some green chili sauce over each.
    Sprinkle more cheese on top.
    * Place 1 olive on top.

    Bake at 350* about 20-30 mins.

    Makes about 2 dozen

    Other Option:

    Spray 9 x 13″ baking dish with cooking spray.
    Stack tortillas on plate, cover with plastic wrap, and microwave 40-60 secs., until warm and pliable.
    Lightly spray tops of enchiladas with cooking spray.




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