Enchiladas Con Pollo

Name: Enchiladas Con Pollo
Ingredients: 2 c. grated Monterey Jack cheese; 2 c. shredded cooked chicken; 1/3 c. chopped tomatoes; 1/3 c. sliced pitted ripe olives; 1/2 tsp. salt; 1/4 tsp. garlic salt; 1/4 c. chopped green chilies; 1/4 c. chopped onion; 3 1/2 c. chunky taco sauce (medium); 12 six-inch flour tortillas (soft)

10 ingredients

8 steps

Ingredients

2 c. grated Monterey Jack cheese
2 c. shredded cooked chicken
1/3 c. chopped tomatoes
1/3 c. sliced pitted ripe olives
1/2 tsp. salt
1/4 tsp. garlic salt
1/4 c. chopped green chilies
1/4 c. chopped onion
3 1/2 c. chunky taco sauce (medium)
12 six-inch flour tortillas (soft)

Directions

1

Preheat oven to 350°.
2

Combine 1/2 of cheese with next 7 ingredients and mix with 1 cup of taco sauce.
3

Microwave until soft; add 1/3 cup filling.
4

Roll up and place seam side down in a buttered 13 x 9-inch baking dish.
5

Spread remaining sauce over tortillas; cover with foil and bake 30 minutes.
6

Remove foil and sprinkle with remaining cheese.
7

Bake until cheese melts (approximately 3 minutes).
8

Serve immediately.