Recipes from Mexico :: Mexican Main Dishes Poultry
Posted by CookinMom at recipegoldmine.com April 27, 2001
3 c. cooked and shredded chicken
2 c. shredded Monterey jack cheese
1 (8 ounce) can diced green chiles
3/4 c. sour cream
1/2 c. sliced green onions
1/2 tsp. each ground cumin and salt
1 (2 1/4 ounce) can sliced ripe black olives, drained
8 corn tortillas, warmed
1 (10 ounce) can Rosarita Enchilada Sauce
1/2 c. shredded Cheddar cheese
In large bowl, combine chicken 1 1/2 (one and one-half) c. Monterey Jack cheese, green chiles, sour cream, green onions, cumin and salt. Add black olives, reserving 1 1/2 Tbsp. for garnish; mix well. Place about 1/3 c. chicken mixture down the center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into two lightly greased 9-in. square or rectangular baking dishes.
Pour sauce over enchiladas, dividing in an even way between two pans. Bake , covered, at 350 degrees fahrenheit for 1/2 an hour or until heated through.
Sprinkle and distribute remaining Monterey jack cheese and Cheddar cheese over enchiladas. Bake, uncovered or without a lid, for an additional 5 mins. or until cheese melts.
Garnish with remaining black olives.
Makes 8 enchiladas.
