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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Skerbe
Added: Sunday, November 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 large Chicken Breasts
1 small onion chopped
1 small bunch of cilantro chopped
3 c. shredded cheddar cheese
1 small can of sliced black olives
1 large can Old El Paso Enchilada Sauce
12 corn tortillas
1/2 c. vegetable oil

Directions:
Directions:
Boil chicken until cooked. When cool, shred with fork. Combine chicken, cilantro, onion and 1/2 cup of enchilada sauce in a medium sized bowl. Set aside

Heat a small omelette pan with 1/2 cup of vegetable oil. Pour the rest of the enchilada in a small bowl but big enough for the tortilla's to fit in.
When the oil is hot, put one tortilla in the oil for a few seconds then flip it over for a few. With tongs carefully lift the tortilla out of the oil and emerse it in the enchilada sauce on bolth sides. Lift the tortilla out of the sauce and lay it in a 9X13 baking dish. Fill the tortilla with small amount of the chicken mixture then sprinkle it with cheese. Roll the tortilla and place it folded side down in the dish. Continue to fill all the tortillas. Pour the remaining enchilada sauce over the filled tortillas then put the remaining cheese over the top. Lay the olives over the cheese.

Bake for 35 minutes at 350.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I like to broil them for 5 minutes at the end to make them sort of crisp and nice and brown

 

 

 

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