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Chicken Enchilada Recipe

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This recipe for Chicken Enchilada, by , is from Sibling Revelry - Family Recipes for Memorable Food and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Evans
Added: Friday, January 26, 2007


4 portions chicken breast 1/2 cup salsa
4 green onions sliced 1/2 cup light sour
2 Tsp fresh cilantro chopped 1 tomato diced
1 jalapeno seed and minced 1 sm. can ripe olives
3 cans green enchilada sauce
8 tortillas
1 cup cheddar cheese shredded
2 cups lettuce

Preheat oven to 350F. Lightly coat 9 X 13. Place chicken
breast in large pot and cover with water. Bring to boil over
high heat. Reduce heat to medium and simmer cooked. Drain
and let cool. Shred cooked chicken. Heat green onion, cilantro
and jalapeno; sauté for 2 minutes. Add shredded chicken and
1 can of enchilada sauce. Cook stirring occasionally until
heated through, about 5 minutes. Pour the 2 remaining cans
of enchilada sauce into bowl and microwave until warm. Dip
each tortilla in heated sauce and fill with about 1/8 of the
chicken mixture. Roll up and place in baking dish. Pour
remaining heated sauce of enchiladas and sprinkle with
cheese. Bake until enchiladas are heated through and cheese
is melted. About 15 minutes. Serve on bed of lettuce.




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