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Bautista Enchilada's Recipe

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This recipe for Bautista Enchilada's is from The Dresher Cookbook, 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 Whole Roasted Chicken (Shredded)
1 Small Can of Chopped Olives
1 Can Sour Cream
1 Green Onion (finely chopped)
2 Cups Pepper Jack Cheese
1 Large Size Can of Green Chile Enchilada Sauce (Las Palmas Brand works best)
8-10 flour tortillas (~10-12 inch diameter)
Directions:
Directions:
In a large mixing bowl, combine the shredded chicken, the green onion, olives, and roughly 1.5 Cups of Pepper Jack Cheese. Mix in the sour cream to get a thick and creamy consistency. Keep the mixture to the side.

Warm up the tortillas on the stove-top griddle so they become malleable and easy to roll. One by one as the tortillas come off the stove and while still warm, fill each warmed tortilla with 1-2 spoon fulls of the mixture. Flap the tortilla edges first, then tightly roll the tortilla around the mixture. Place the tortilla in a 8x10 pyrex tray with the flap of the rolled tortilla facing down to prevent the Enchilada from unraveling. Fill the pyrex container tight with about 8-10 enchiladas. Pour over the Enchilada Sauce and top with 1/2 cup of cheese.

Bake in oven for 45 minutes at 375 degrees.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30

 

 

 

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