"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Aunt Nicole's Chicken Enchiladas Recipe

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This recipe for Aunt Nicole's Chicken Enchiladas, by , is from Special Recipes from the Sisterhood of Gamma Phi Beta, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachael Ferris
Added: Wednesday, July 19, 2006


3 c. cooked and shredded chicken breast
1 1/4 c. (5 oz.) finely shredded reduced-fat Monterey Jack cheese
1 c. snipped fresh chives
1/2 tsp. ground cumin
1 (29 oz.) can enchilada sauce
1/2 c. (2 oz.) finely shredded reduced-fat cheddar cheese
1 (20 oz.) can sliced, pitted ripe olives, drained
1/2 tsp. minced garlic
1/4 tsp. ground black pepper
12 corn tortillas, warmed

Preheat the oven to 350. In a large bowl, combine the chicken, 3/4 cup of the Monterey Jack cheese, 1/2 cup of the chives, the garlic, cumin, and pepper. Set the chicken mixture aside. Spread 1/2 cup of the enchilada sauce in a 13x9x2 inch baking pan. Transfer the remaining sauce to a large skillet. Heat the sauce until warm.
To soften each tortilla, completely submerge it in the sauce. Shake off the excess sauce and transfer the tortilla to a plate. Spoon about 1/4 cup of the chicken filling down the center and roll up to enclose. Place, seam side down, in the prepared baking pan. Repeat softening and filling the remaining tortillas. Pour the remaining sauce over the filled tortillas. Top with the remaining 1/2 cup of Monterey Jack cheese, the Cheddar cheese, the remaining 1/2 cup of chives and the olives. Cover with foil and bake about 30 minutes or until bubbly.




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