Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

A family favorite! This one is from the "National Firefighters Recipe Book."

Ingredients Nutrition

Directions

  1. In a large saucepan, combine chicken, 2/3 cup of the onions, cilantro, 1/2 teaspoon of the crushed red pepper, half of the jalapeno peppers, the chili powder, and garlic. Add enough water to cover the chicken. Bring to a boil; reduce heat.
  2. Simmer, covered, 15 to 20 minutes, or until chicken is no longer pink. Remove chicken and shred. Discard cooking liquid.
  3. In a large skillet, heat the 1 tablespoon of cooking oil over medium-high heat. Add the remaining onion, remaining crushed red pepper, and remaining jalapeno peppers. Add the shredded chicken, 1/2 cup of the enchilada sauce, and the green chile peppers, Bring to a boil; reduce heat.
  4. Simmer the chicken mixture, covered, for 15 minutes, stirring occasionally. Keep warm.
  5. In a medium skillet, heat the 1 cup of cooking oil. Working very quickly, fry the tortillas, one at a time, in hot oil for 10 to 15 seconds or until tortilla is hot, but not crisp. Pat dry between paper towels.
  6. Immediately, place about 1/3 cup of the chicken mixture onto each tortilla, near an edge; roll up. Placed the filled tortillas, seam side down, in a lightly greased 2-quart rectangular baking dish. Pour the remaining enchilada sauce over the tortillas. Cover with foil.
  7. Bake in a 350 degree oven for 20 to 25 minutes, or until heated through. Uncover; sprinkle cheeses over; return to oven and bake 2 to 3 minutes more or until cheese is melted. To serve, sprinkle with sliced olives and green onions. Serve with sour cream and guacamole, if desired.

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