Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 cups diced cooked chicken; 2 cups shredded Monterey Jack cheese; 1 can (2-1/4 ounces) sliced ripe olives, drained; 2 teaspoons dried parsley flakes; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/8 teaspoon pepper; 6 to 8 tortillas (8 inches); 1 medium onion, diced; 1/2 green pepper, diced; 1 tablespoon vegetable oil; 1 can (4 ounces) chopped green chilies; 1 can (15 ounces) tomato sauce; 2 teaspoons chili powder; 1 teaspoon sugar; 1/2 teaspoon garlic powder; 1 cup shredded cheddar cheese

17 ingredients

2 steps

Ingredients

2 cups diced cooked chicken
2 cups shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
6 to 8 tortillas (8 inches)
1 medium onion, diced
1/2 green pepper, diced
1 tablespoon vegetable oil
1 can (4 ounces) chopped green chilies
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese

Directions

1

Combine first seven ingredients. Divide evenly among tortillas. Roll up and place, seam side down, in a
2

. For sauce, in a skillet, saute onion and green pepper in oil until tender. Add chilies, tomato sauce, chili powder, sugar and garlic powder; mix well. Pour over tortillas. Cover with foil. Bake at 350° for 30 minutes. Sprinkle with cheddar cheese and return to the oven for 10 minutes.