Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 8 (7-inch) flour tortillas; 1/2 c. chopped black olives; 2 Tbsp. oil; 2 cloves garlic, finely chopped; 3 to 4 tsp. chili powder; 1/2 c. shredded Cheddar; salt and pepper to taste; cheese for topping; 2 c. cooked chicken; 1/2 c. chopped onion; 1 c. water; 2 (30 oz.) cans tomato sauce; 1/4 c. green chiles or hot peppers, chopped (optional)

13 ingredients

12 steps

Ingredients

8 (7-inch) flour tortillas
1/2 c. chopped black olives
2 Tbsp. oil
2 cloves garlic, finely chopped
3 to 4 tsp. chili powder
1/2 c. shredded Cheddar
salt and pepper to taste
cheese for topping
2 c. cooked chicken
1/2 c. chopped onion
1 c. water
2 (30 oz.) cans tomato sauce
1/4 c. green chiles or hot peppers, chopped (optional)

Directions

1

Heat oven to 350°.
2

Mix chopped chicken, onions, olives, peppers and 1/2 cup cheese.
3

Set aside.
4

Cook and stir garlic in oil until tender.
5

Stir in sauce, water and chili powder.
6

Heat through.
7

Add salt and pepper to taste.
8

Place 3 to 4 tablespoons filling on each tortilla.
9

Roll up.
10

Place seam side down in rectangular baking dish (12 x 7 1/2 x 2-inch).
11

Spoon remaining chicken filling over tortillas.
12

Pour sauce over tortillas. Sprinkle with remaining cheese. Bake until hot, 15 to 20 minutes. Serves 4.