Chicken Enchiladas
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
12 enchiliadas
- Serves:
- 6
ingredients
-
Chicken Base Recipe
- 8 ounces shredded cooked boneless skinless chicken breasts (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip shred chicken whi)
- 1 (4 ounce) can diced green chilies
- 12 ounces deli style salsa
-
Optional toppings
- sour cream (optional)
- cilantro (optional)
- hot pepper sauce (optional)
- jalapeno (optional)
- olive (optional)
- avocado (optional)
- guacamole (optional)
- salsa (optional)
-
Enchilada Filling
- chicken base
- 0.5 (19 ounce) can enchilada sauce, green (or red if you prefer)
- 12 corn tortillas
- 16 ounces shredded low-fat Mexican cheese blend
- 12 sliced olives
directions
- Cover bottom of baking dish with thin layer of sauce.
- Warm tortilla's between paper towels til pliable (15-20 seconds in mircowave).
- In center of each tortilla place scant 1/4 C of chicken base mix and.
- 1oz Mexican blend shredded cheese.
- Roll tortilla - enchilada style.
- Place rolled tortillas, edge down, in sauce layered baking dish pour remaining sauce over all, top with remaining cheese and sliced olives.
- Bake 350° until cheese is bubbly about 15-20 minutes.
- serve immediately.
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RECIPE SUBMITTED BY
<p>I'm a mother of 3 grown sons and my DH is a fairly picky eater adding to the challenge of finding recipes the whole family will enjoy. <br />I love to cook, watch cooking shows and listen to Chef Melinda Lee on the radio. I'm always on the lookout for recipes that aren't complicated and use ingredients readily available in my pantry. I prefer to prepare heart healthy choices that do NOT compromise flavor. <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>