Directions: |
Directions:Preheat oven to 350º
Spray a large casserole dish with cooking spray.
Debone chicken, shred into bite-sized pieces. Set aside. In large non-stick skillet saute onion until translucent, add olives, chiles, and Mexicorn. Stir over medium heat until warmed through. Mix Salsa and Enchilada Sauce together and put about 1 cup in the skillet with the veggies. (Put the remaining sauce/salsa mixture in another skillet and warm until bubbly.) Remove from heat. Add shredded chicken and 1 cup sour cream, and stir.
Assembly: Dip flour tortillas in warmed sauce/salsa mixture. Lay on prep surface. Spoon in 1/8 of the chicken/vegetable mixture and 1/4 cup cheese . Roll, leaving ends open, and place in casserole dish. The enchiladas should be pretty good sized, full of the chicken filling.
Pour remaining Salsa/Sauce mixture over the top of the enchiladas, and sprinkle with the last cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Remove aluminum foil and return to the oven for 10-15 more minutes until the dish is bubbly and the top looks a little browned. |
Personal
Notes: |
Personal
Notes: I got this recipe from a co-worker at Bank of the West when I was newly married. I lost the recipe for years and swore I'd given it to mom to put in her family cookbook, but could never find it. I was putting this cookbook together, transferring recipes from mom's cookbook to mine, and found this recipe, which mom had accidentally attributed to Aunt Chrys! So funny!
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