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    Chicken Enchiladas


    Source of Recipe


    Kathy (mine)

    List of Ingredients




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

    Recipe



    Boil chicken with rough chopped vegetables, oregano, cumin, salt & pepper.
    Cover & 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 & cheese.

    Heat 1” oil in large pan.
    Fry lightly each tortilla & set on paper towels to drain off excess oil.

    Spoon 1 heaping tbsp. (or more if you like) mixture onto lightly fried tortillas.
    Fold & place on ungreased jelly roll pan, folded 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.

    * Add 1 dollop sour cream on top before serving.

    Makes about 2 dozen
 

 

 

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