Ruth's Chicken Enchiladas (Modified)

Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

This is a good red-sauce enchilada recipe. The enchiladas may be made ahead of time and refrigerated (add 10 minutes cooking time) or frozen (add 20 minutes cooking time).

Ingredients Nutrition


  1. Chicken Preparation: Separate chicken meat from bones and skin. Place in a large bowl.
  2. Filling: Heat oil in skillet on medium. Sauté onion and garlic until caramelized. Add to chicken. Add half of the olives, chilies, and half the cheese. Mix well.
  3. Sauce: Mix enchilada sauce, tomato sauce, and tomato in a small bowl. Spread 1/2 cup of sauce evenly on the bottom of a rectangular baking dish.
  4. Tortilla Preparation: Spray small skillet with non-stick spray. Heat on medium-high stove top. When hot, place tortilla on top. After tortilla starts to expand, turn over. Remove promptly when starts to expand again. Respray skillet occasionally. Stack warm tortillas on a plate and keep covered with aluminum foil.
  5. Take one tortilla. Place a proportional amount of filling in middle of tortilla (from one end to the other). Fold tortilla ends over filling and place folded-side down in prepared dish. Repeat, laying enchiladas side-by-side until dish is full.
  6. Cover enchiladas with remaining sauce. Top with remaining cheese and olives. Bake in 350°F oven for 30 minutes. Remove from oven and let set for 5 minutes. Serve with sour cream.
Most Helpful

Very tasty. The tortillas turned to mush in the oven though and I don't know why. I wonder if I didn't cook them long enough (in the Pam) or if I could have tried some crunchy chips instead. What a great recipe to use up rotisserie chicken!!!!! I will try cooking the tortillas longer next time.

Doxie lover in the Rock 2 April 18, 2009