Chicken Enchiladas

10 ingredients
1 steps

Ingredients

  • 18 corn tortillas
  • 3 cups of Shredded Sharp Cheddar Cheese
  • 3 cups of Shredded Monterey Jack Cheese
  • 2 cups of minced Green Onions (scallions)
  • 2 cups of chopped black Olives
  • 3 10 ounce cans of Red Enchilada Sauce
  • 1 14 ounce can of Garlic flavored Chicken Broth
  • 1 Whole Roasted Rosemary Garlic Chicken - you will need to shred the meat from the bone should yield about 4 cups of shredded Chicken meat.
  • Set aside seasoned Chicken skin
  • 1 cup of Canola Oil

Directions

  1. 1
    ["Preheat oven to 350 F.", "In a large heavy pot combine Enchilada Sauce, Broth and just a few \"seasoned\"" pieces of roasted chicken skin. Bring to a simmer. Pour about a cup of Enchilada sauce into the bottom of a 9 x 12 glass dish. Let sauce continue to heat use small saute pan for frying tortillas (you will be doing this one tortilla at a time) use small amount of oil in pan and fry tortilla for no more than 2 minutes each side over medium heat

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