Sabrina's Chicken and Cheese Enchiladas

These traditional enchiladas are made from scratch start to finish. This authentic treat is great for any occasion.

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Ingredients:

• 2-4 boneless skinless chicken breasts, browned
• 1 yellow onion, sauted with garlic
• 4 cloves garlic, minced
• 1 lg can sliced olives
• 1 can stewed tomatoes
• 1 can mild diced green chilies
• 3-6 cups picante sauce
• 2-4 cans mild enchilada sauce
• Flour tortillas
• Large bag shredded Mexican cheese
• Mexican spices or Mrs. Dash

Method

Brown chicken breasts in skillet. In a stew pot, add chicken, sauteed onions, garlic, stewed tomatoes, green chilies, picante sauce and spices. Stew until chicken is shredded and liquid is mostly absorbed by chicken. More picante can be added if needed. Cool chicken in fridge overnight. Add cheese and 1/2 sliced olives to chicken mixture. Spray a rectangular casserole dish with nonstick spray. Pour in enough enchilada sauce just to cover bottom. Pour the rest in a pie plate or similar. Dip one side of a tortilla in the pie plate. Set in casserole dish holding one side up and spoon in chicken and roll. When casserole is filled, pour enchilada sauce to cover and cover with foil. Bake at 350 degrees until bubbling. Sprinkle with cheese and sliced olives.

Notes:

Number of servings: 6

Submitted By: sabrina70
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