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"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

Brandi's Chicken Enchiladas Recipe

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This recipe for Brandi's Chicken Enchiladas is from Woodsies Hilltop Cookbook 2015, 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:  
6-8 Chicken thighs, cooked and shredded
1 bunch green onions
2 cans green chili peppers, chopped
2 cans black olives, sliced
Mexican Blend shredded cheese
4 small cans Green Enchilada sauce (or 2 large cans)
Corn tortillas
Directions:
Directions:
Preheat oven to 350º. Grease or use non-stick spray to a 9x13 baking dish. In a large bowl mix the chicken, chili peppers, onions, black olives, and cheese. Pour just enough sauce into the baking dish to just coat the bottom. Dip each tortilla into the pan, just coating both sides. Place the chicken mixture in the middle of each tortilla and roll up. Place seam side down into the baking dish and top with remaining sauce. Top with cheese and bake for 25-30 minutes or until the cheese is hot and bubbly. Remove from oven and top with more cheese or more chopped green onions.

 

 

 

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