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Nancy's Family Recipe for Chicken Enchiladas

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Submitted by: nancy braxton

 

A mixture of shredded chicken, olives, cheese, onion and spices is rolled up in corn tortillas. The tortillas are covered with an enchilada sauce and more cheese, then baked.
 

Ingredients

  • 2 c. cooked and shredded chicken
  • 1/2 tsp. garlic
  • 1/2 tsp. oregano
  • 1/4 tsp. cumin
  • 1/4 tsp. paprika
  • 1/4 c. chopped onion
  • 1 small can sliced or chopped olives
  • 1 c. shredded cheddar cheese
  • 1 can enchilada sauce
  • 1 doz. corn tortillas
  • Vegetable oil
  • 1 can tomato sauce

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Method

Put shredded chicken in a bowl and add 1/2 c. of the cheese, the olives, onion, spices and 1/2 can of the enchilada sauce. Mix. In a shallow pan put the rest of the enchilada sauce and the tomato sauce. Mix together. In a skillet place enough oil to cover the pan. Put on medium-low heat. Place a corn tortilla quickly into the oil (let the excess oil drip off), then into the tomato-enchilada sauce mixture. Take it out and then place some chicken mixture into the tortilla and wrap it as you would an enchilada. Continue to do this for the remaining mixture and tortillas. (I add only enough oil to make the tortilla soft, not drenched.) Place rolled enchiladas in a 9X13 pan, seam side down, and sprinkle with remaining cheese. Bake until the cheese is melted and top begins to brown (approximately 30 minutes) in an oven at 375. To decorate the top you could put a few sliced olives, paprika and cilantro, if you'd like.

 

Notes: Depending on how much mixture you put into each tortilla it may make more than 12 or less.

 

Number of Servings: 6

 

Submitted by: nancy braxton ()

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