"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Green Chile Chicken Enchiladas Recipe

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This recipe for Green Chile Chicken Enchiladas, by , is from The Circus Folk Family 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!

Contributor:  
Contributor:  
Laurie Miller

Category:
Category:

Ingredients:  
Ingredients:  
1 can Las Palmas Green Chili Sauce
vegetable oil
12 white corn tortillas
1 large chunk of Monterey Jack cheese
1 medium onion, diced small
1 small can sliced olives
4 chicken breasts, boned and skinned

Directions:
Directions:
1. Preheat oven to 350.
2. Boil chicken breasts about 20 minutes till done, remove from broth.
3. Dice onion, grate cheese, heat oil in one frying pan (medium heat) and sauce in another (medium heat).
4. Cut chicken in chunks, open olives, spray 9X12 pan with Pam.
5. Set up assembly line so you can dip tortilla in oil a few seconds till soft; remove and dip into green chili sauce a few seconds; remove to 9X12 pan.
6. After dipping, fill tortilla with grated cheese, diced onion and just a couple sliced olives and just a couple chunks of chicken. Roll so seam is down.
7. When pan is full, pour remaining sauce over the top.
8. Sprinkle with grated cheese and a few onions and olives.
9. Cover with foil.
10. Bake 30 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
??
Personal Notes:
Personal Notes:
Serve with refried beans, Spanish rice or Cilantro Lime Rice and salad.

 

 

 

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