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Rebecca's Homemade Chicken Enchiladas Recipe

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This recipe for Rebecca's Homemade Chicken Enchiladas is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pre-cooked Rotisserie Chicken
2 Dozen Corn Tortillas
1 32 oz. Can Spicy Red Enchilada Sauce
1 cup Shredded Cheddar Cheese
1 cup Shredded Colby Jack Cheese
1/2 cup Green Onions Chopped
1 Small Can Sliced Black Olives
Directions:
Directions:
1. Shred chicken and cheese
2. Warm enchilada sauce in sauce pan over medium heat
3. Dip tortillas into sauce, cover completely, and transfer to baking pan
4. Place handful of shredded chicken and cheese into center of tortilla and roll tortilla
5. Sprinkle extra cheese and black olives on top of all enchiladas
6. Bake on 375º for 20 min.
7. Sprinkle green onions on top.
ENJOY with Mexican rice, friends, and margaritas!

 

 

 

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