chicken enchiladas
My Mom made these once and didn't care for it, but we did. So I started making them as one of our regular chicken dishes. Photo is a half batch, with one missing :)
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yield
4 -6
prep time
30 Min
cook time
40 Min
method
Bake
Ingredients For chicken enchiladas
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2-28 ozcan of your preferred enchilada sauce (mild, medium, or hot)
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2 cleft over chicken, shredded
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2 cshredded cheese (your favorite mexican blend, or plain cheddar)
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2-4 1/4 ozcans chopped ripe olives
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2-4 ozcans ortega diced green chiles (or use jalapenos if you like it hot)
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1 csour cream
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8-12flour tortillas, burritto size
How To Make chicken enchiladas
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1Pour enchilada sauce into a small saucepan and warm. Pour some of the sauce into a 9x13 baking dish to coat the bottom.
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2Set up your ingredients like an assembly line. Slightly warm each tortilla on a griddle (this makes them more pliable and less likely to tear). Spread a line of chicken on tortilla, sprinkle about a tablespoon of enchilada sauce over chicken. Next sprinkle some cheese, olives, chiles and a dollop of sour cream. Roll like a burrito, tucking in sides to keep all the good stuff inside, place seam side down in prepared baking dish. Repeat until dish is full.
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3Pour remaining enchilada sauce over all making sure it coats all the exposed tortilla so they won't get tough. Top with any remaining cheese, olives, and chiles. Cover loosely with foil and bake at 350 for 30-40 minutes or till hot and bubbly. Serve with sour cream for garnish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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