Recipe

Green Chili Chicken Enchiladas Recipe

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Ingredients

1-2 c vegetable oil .
ground black pepper .
cooking spray (like PAM) .
2 (28 oz) cans of las palmas green chile verde enchilada sauce (mild, medium or hot) .
1 (4 oz) can sliced black olives .
2 c sliced onions (frozen work great) .
4 c shredded monterey jack cheese .
seasoning salt .
1 dozen flour tortillas (soft taco size) .
1/2 bunch scallions, sliced (green onions) .
4-6 skinless chicken breasts, cooked & cubed

Directions

Step #1 Preheat oven to 350 degrees.
Step #2 Prepare fillings by placing each of the following in individual bowls: cheese, sliced onions, sliced scallions & olives.
Step #3 Set aside.
Step #4 Spray bottoms of two 9x13 baking dishes (glass recommended) with cooking spray.
Step #5 Pour 1/4 can of sauce into each baking dish & spread evenly.
Step #6 Set aside.
Step #7 Note: For best results, shake cans of sauce before opening.
Step #8 In a large skillet, heat vegetable oil to the point where a piece of tortilla dipped in the oil sizzles.
Step #9 Note: For ease in assembling the enchiladas, best to place this skillet on the right front burner.
Step #10 Note: If you leave the tortilla in the oil too long, it will burn.
Step #11 The trick is to place it in the oil for only a moment & then flip it & remove it.
Step #12 If it bubbles up, use the tongs to deflate the bubbles.
Step #13 Some crispiness is desired.
Step #14 Place another skillet on the left front burner & fill it with 1/2 can of enchilada sauce.
Step #15 Note: The sauce in this skillet DOES NOT need to be heated.
Step #16 Using tongs, place one tortilla into the hot oil.
Step #17 Immediately flip it one time & then remove to the skillet containing the sauce.
Step #18 Drench each side of the cooked tortilla with sauce, then remove it to the baking dish.
Step #19 Note: 1 c of oil should be enough but you can add more if needed.
Step #20 Be sure to test for correct degree of hotness again if you add oil.
Step #21 Once the cooked, drenched tortilla has been moved to the baking dish, use your fingers to lay it open.
Step #22 Fill it down the center with some chicken, cheese & onions.
Step #23 Once filled, roll up the sides toward the middle, then turn the filled enchilada over so that it rests seam-side down in the baking dish.
Step #24 Repeat steps 6 & 7 until you have filled each baking dish with enchiladas.
Step #25 Note: Each pan usually holds 5 but if you haven't filled them too full, you may be able to squeeze in 6.
Step #26 Once each baking dish has been filled with enchiladas, top each with the following in this order: 1/2 can enchilada sauce, remaining cheese (sprinkled down the middle of the enchiladas), sliced scallions & black olives.
Step #27 Bake uncovered for 45 mins or until heated through (watch that cheese doesn't burn).
Step #28 Dishes are done when sauce bubbles carefully around the edges.
Enjoy the Green Chili Chicken Enchiladas recipe

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