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Enchiladas Rojas Santa Barbara Recipe

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This recipe for Enchiladas Rojas Santa Barbara is from The Serco Employee Cookbook 2020, 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:  
12 corn tortillas
1 ½ - 2 cups cooked shredded chicken
12 — ½ “ x 4” strips of Monterey jack cheese
12 — ½” x 4” strips of cheddar cheese
1 cup chopped onion
1 — 15oz. can of red enchilada sauce
Grated cheese to sprinkle on top
Sour cream
Fresh cilantro, minced
optional: 1 small can of chopped black olives
Directions:
Directions:
Pour ½ can of enchilada sauce into rectangular casserole dish. Soften tortillas in either hot oil or microwave (in damp towel).
One at a time, place one of each cheese, a little chicken/turkey, onion, olive in a tortilla. Roll and place seam side down in dish. Repeat with remaining tortillas, and line them up in a row so they are touching. May wish to secure each with a toothpick.
Pour remaining sauce over enchiladas, sprinkle with grated cheese.

Bake 30 minutes at 325°. Top with sour cream and cilantro.

 

 

 

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