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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Aunt Nicole's Chicken Enchiladas Recipe

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This recipe for Aunt Nicole's Chicken Enchiladas is from Special Recipes from the Sisterhood of Gamma Phi Beta, 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:  
3 c. cooked and shredded chicken breast
1 1/4 c. (5 oz.) finely shredded reduced-fat Monterey Jack cheese
1 c. snipped fresh chives
1/2 tsp. ground cumin
1 (29 oz.) can enchilada sauce
1/2 c. (2 oz.) finely shredded reduced-fat cheddar cheese
1 (20 oz.) can sliced, pitted ripe olives, drained
1/2 tsp. minced garlic
1/4 tsp. ground black pepper
12 corn tortillas, warmed
Directions:
Directions:
Preheat the oven to 350º. In a large bowl, combine the chicken, 3/4 cup of the Monterey Jack cheese, 1/2 cup of the chives, the garlic, cumin, and pepper. Set the chicken mixture aside. Spread 1/2 cup of the enchilada sauce in a 13x9x2 inch baking pan. Transfer the remaining sauce to a large skillet. Heat the sauce until warm.
To soften each tortilla, completely submerge it in the sauce. Shake off the excess sauce and transfer the tortilla to a plate. Spoon about 1/4 cup of the chicken filling down the center and roll up to enclose. Place, seam side down, in the prepared baking pan. Repeat softening and filling the remaining tortillas. Pour the remaining sauce over the filled tortillas. Top with the remaining 1/2 cup of Monterey Jack cheese, the Cheddar cheese, the remaining 1/2 cup of chives and the olives. Cover with foil and bake about 30 minutes or until bubbly.

 

 

 

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