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Prep 15 mins
Cook 30 mins
From Evelyn Tribole's Healthy Homestyle Cooking. I usually layer the tortillas with the filling ingredients to make a casserole rather than fiddle with filling them. We eat them with chopped onions, shredded lettuce, and salsa over the top.
- 3 cups chicken breasts, cooked and shredded
- 5 ounces reduced-fat monterey jack cheese, finely shredded
- 1 cup fresh chives, snipped
- 1⁄2 teaspoon garlic, minced
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 1 (29 ounce) can enchilada sauce
- 12 corn tortillas, warmed
- 2 ounces reduced-fat cheddar cheese, finely shredded
- 1 (2 ounce) can ripe olives, sliced, pitted, and drained
- In a large bowl, combine chicken, 3/4 cup Monterey Jack cheese, 1/2 chives, garlic, cumin, and pepper; set aside.
- Spread 1/2 cup of the enchilada sauce in a 13"x9"x2" baking pan.
- Transfer the remaining sauce to a large skillet and heat until warm.
- To soften each tortilla, completely submerge it in the sauce.
- Shake off the excess sauce and transfer tortilla to a plate.
- Spoon about 1/4 cup filling down the center and roll up to enclose.
- Place, seam down, in the prepared baking pan.
- Repeat until all are filled.
- Pour the remaining sauce over the filled tortillas and top with remaining Monterey Jack cheese, chedder cheese, remaining 1/2 cup of chives, and the olives.
- Cover with foil and bake at 350 degrees for 30 minutes or until bubbly.
These were excellent! I tore the tortillas into pieces, and added them to everything else, including the enchilada sauce. Topped with the cheddar cheese and baked covered for 30 minutes. It couldn't have been any easier. Thanks for sharing a recipe I will use often.