Chicken Enchiladas

8 ingredients
2 steps

Ingredients

  • 12 corn tortillas
  • 2 cans enchilada sauce
  • 12 oz. Monterey Jack cheese, grated
  • 2 to 3 c. cooked chicken, diced or shredded
  • 1 medium onion, chopped and sauteed
  • sliced black olives
  • vegetable oil
  • salt and pepper to taste

Directions

  1. 1
    Fry tortillas, one at a time, in oil for just a few seconds to soften in large skillet.
  2. 2
    Dip each tortilla in a mixture of 2/3 cup enchilada sauce and 1/3 cup water which has been heated in another skillet; stack on a plate.

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