Monday, February 1, 2010

Green Chilie Chicken Enchiladas...

5 boneless chicken breasts
1 bunch green onions, chopped, reserving some for garnish
Sliced or chopped black olives, I slice an entire can of black olives
1 dozen corn tortillas
1 large can green enchilada sauce
1 lb. shredded jack cheese

Cook chicken and break apart when cooled. I boil bone in chicken breasts, debone them and break apart. It is much more economical.

Heat tortillas in microwave so they handle easier
Place about 1 cup of the enchilada sauce on the bottom of 13x9 inch baking dish.
Put some chicken. onions, cheese and olives in each tortilla. Laying out all 12 tortillas and distributing equally on each one helps.

Roll up and place seam side down in baking dish. Pour the remainder of the sauce on top and sprinkle with cheese, green onions and olives for garnish.

Cover with foil and bake 25 minutes at 350 degrees or until sauce is bubbly and cheese is melted. Uncover and bake 10 minutes more.

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