Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1/2 c. chopped onion; 2 garlic cloves, minced; 1 1/2 c. canned Italian tomatoes (with liquid), drain, seed and chop; 1/2 c. sliced mushrooms; 1/2 tsp. pepper; 8 oz. skinned and boned cooked chicken, chopped; 4 corn tortillas; 4 oz. sharp Cheddar cheese, shredded; 8 pitted black olives, sliced; 1/2 c. plain yogurt

10 ingredients

6 steps

Ingredients

1/2 c. chopped onion
2 garlic cloves, minced
1 1/2 c. canned Italian tomatoes (with liquid), drain, seed and chop
1/2 c. sliced mushrooms
1/2 tsp. pepper
8 oz. skinned and boned cooked chicken, chopped
4 corn tortillas
4 oz. sharp Cheddar cheese, shredded
8 pitted black olives, sliced
1/2 c. plain yogurt

Directions

1

Saute onion and garlic.
2

Cook, stirring constantly, about 1 minute.
3

Add tomatoes, mushrooms, pepper and seasonings.
4

Cook until sauce thickens, 5 to 8 minutes.
5

Transfer 1/2 of sauce to medium bowl, reserving remaining sauce; add chicken to bowl and mix thoroughly; set aside.
6

Preheat oven to 375°.