Simple Green Chili Enchaladas
By
Kathey Bermnan
@Katheylou
1
These are sooo simple and can be changed sooo easily towhatever flavor or heat that you would desire. You can even change them from red enchaladas to green. I use the green as it is easier on my tummy.
Happy enchalada-ing!!!!
Happy enchalada-ing!!!!
Ingredients
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2 lbboneless skinless chicken breasts
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2 Cansgreen chilli sauce...i use mild
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2onions, chopped
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2 Cansblack olives, chop one, slice the other
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24medium tortillas
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1 or 2 Candiced ortega green chillis...i use mild
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·salt and pepper to taste
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Lotsmexican cheese, shreded
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3 TBSPolive oil
How to Make Simple Green Chili Enchaladas
- In frying pan, heat olive oil, add onion to saute. Cut up raw chicken to little pieces.Sautee until chicken is done...don't forget to season with salt and pepper as you go.
- add chopped black olives and diced green chillis to mix on stove. Let cool a bit so you can handle.
- In 2 9X13 pans....put a bit of green enchalads sauce in bottom of pans.
- Separate tortillas. Room temperature is best so they don't tear.
Place app two and a half TBSPS of mixture in tortilla. Add a bit of cheese, then roll up. Place in pan end side dosn. - Repeat this until pans are filled. Pour remaining sauce over tops of enchaladas in pans. Add grated cheese and top with sliced olives to garnish.
- Bake in 350 degree oven for app 45 minutes. cheese will be brown and bubbly.
- Remove from oven and allow to stand for a few minutes. You may want to serve with extra enchalada sauce and a dollop of sour cream...and a touch of calantro. Great with shreded lettuce and a little Salsa salad dressing or just plain salsa on lettuce
