Chicken Enchiladas

Recipe by SharleneW
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the 1 cup chopped onion and garlic in oil until onion is tender but not brown; stir in flour.
  • Add undrained tomatoes, tomato sauce, chili peppers, sugar, cumin and salt.
  • Cook and stir until thickened and bubbly; set aside.
  • Combine chicken, HALF the cheese, the 1/4 cup onion, chopped olives and the 3/4 teaspoon salt.
  • Set aside.
  • In skillet, dip tortillas briefly in small amount of hot oil until limp but not crisp; drain (you can also soften instead in microwave for a few seconds.) Spoon 1/4 cup of the chicken mixture onto each tortilla; roll up.
  • Place in a large (13x9x2-inch) baking dish.
  • Pour tomato mixture over all.
  • Pour enchilada sauce evenly over top.
  • Cover with foil and bake at 350ºF for 15 minutes.
  • Uncover and bake for another 15 minutes.
  • Sprinkle with remaining shredded cheese; return to oven until cheese melts, 2 or 3 minutes.
  • Top with the sliced olives.
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