Rosarita Chicken Enchiladas

READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Boil chicken until fully cooked.
  • Cool and shred chicken, getting 3 cups.
  • Mix together green onions,slice olives, sour creams, jack cheese, garlic salt and garlic powder. Also Add the canned chilies.
  • Add shredded chicken to cheese and mix throughly.
  • Put enchilada sauce into a 9 x 13" baking dish.
  • Dip torilllas enchilada sauce.
  • Stuff tortillas w/ chicken mixture, roll and line up in baking dish.
  • Top casserol w/ remaining jack and chedder cheese.
  • Bake at 375" for 25 to 30 mintues.
  • Serve on thinly shredded lettuce.
Advertisement