Recipe

Chicken Enchiladas Recipe

Add Step-by-Step Photos	Littlesponger / All my dishes 1 year, 5 months ago I really don't know how to cook the mexican food, but my family love their food. I use the porched chicken and Lawry's enchiladas seasoning. It came out OK. Prep:5m Cook:30m Servings:4	Littlespong
	chicken enchiladas

ingredients

saute onions, green

mix chicken mixture

prepare sauce

soften totillas

roll up

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Ingredients

1/4 cup oil

8 (6-inch) corn tortillas

1 (4-5 0z) can chopped green chiles

1/2 cup chopped onions

12 spanish olives stuffed with minced pimiento. sliced

2 1/2 cups shredded, cooked chicken

1 envelope Lawry's Enchilada Sauce

1can (6oz) tomato paste

3 cup water

2 cup shredded cheddar cheese or mexican cheese

Directions

Heat oven 350 degree F.

In 2-quart saucepan, bring Spiced & Seasonings, water and tomato paste to a boil. Reduce heat to low and simmer uncovered. Stirring occasionally, 10 mins.

Meanwhile, heat a little bit of oil in small fry-pan. soften each tortilla 2-3 seconds on each side

On the same pan, add 2 tablespoon oil and heat

Add chopped onions, diced green chiles, sliced olives ; saute 5 mins or until onions are soft.

Remove from heat. Add chicken, 1 1/4cup enchilada sauce & 1 cup cheese; mix well

In 13x9 inch baking dish, pour 1 cup prepared sauce. Dip tortillas in remaining sauce, then spoon 1/2 cup chicken mixture down center of each tortilla, roll up, place seam side down in baking dish.

Pour remaining enchilada sauce over on the top and bake at 350 degree F for 15 mins, then sprinkle with remaining cheese & bake an additional 5 mins or until cheese is melted

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