Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 4 chicken breasts, boned and skinned; Lawry's seasoned salt; 3 cloves garlic, smashed; 1 onion, chopped; 1 large tomato, chopped; 4 oz. chopped black olives; 1 large green pepper, chopped; 1/2 brick shredded Cheddar and shredded Monterey Jack cheese; 12 large flour tortillas, warmed in flat griddle

9 ingredients

2 steps

Ingredients

4 chicken breasts, boned and skinned
Lawry's seasoned salt
3 cloves garlic, smashed
1 onion, chopped
1 large tomato, chopped
4 oz. chopped black olives
1 large green pepper, chopped
1/2 brick shredded Cheddar and shredded Monterey Jack cheese
12 large flour tortillas, warmed in flat griddle

Directions

1

Bake chicken, garlic and onion at 350° for 1 hour, covered. Cool and chop chicken, reserving juice.
2

Add tomato, black olives, green pepper and cheeses to cooled chicken, onion and garlic. Wrap a handful of the chicken-vegetable-cheese mixture into each tortilla and place on a 10 x 15-inch pan which has been sprayed with Pam.