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Grandma McClellan's Chicken Enchilada's Recipe

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This recipe for Grandma McClellan's Chicken Enchilada's is from , 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:  
2 tablespoons oil
1 small onion, diced
1-2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sliced olives (if desired)
12 large flour tortillas
3 cups shredded cheese
1 can red enchilada sauce
Directions:
Directions:
Preheat oven to 350°F. Prepare your enchilada sauce.
In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles (if desired) and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove pan from heat and set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. First, fry the tortillas in remaining oil until warmed through. Pour sauce in the bottom of a greased 9 x 13 baking dish. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in baking dish.
Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese. Top with sliced olives if desired.
Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.
Preparation Time:
Preparation Time:
30 minutes, 20 minutes to cook

 

 

 

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