Red Chicken Enchiladas

Added by Bob Bob almost 4 years ago
Made almost 3 years ago

Ingredients

  • A.
  • ½ cup diced sweet onion
  • 1 ½ cup cooked chicken, diced
  • 2 oz. canned, chopped green chilies, drained
  • ¼ cup chopped black olives
  • ½ cup sour cream
  • 1 can cond. cream of chicken soup
  • ½ tsp ground black pepper
  • salt to taste
  • ¼ tsp ground red pepper
  • ½ tsp. garlic powder
  • 1 tsp. dried cilantro (coriander)
  • B.
  • 7 to 9 (10") flour tortillas
  • 1 can enchilada sauce
  • olive oil for frying
  • 1 cup shredded Monterey Jack cheese

Instructions

In large heavy saucepan, combine all ingredients listed under A. Heat over medium-high until very hot but not boiling, stirring occasionally. Remove from heat and set aside. Spray a 9" x 13" shallow baking pan with Pam. Working one at a time, fry a tortilla lightly on both sides in olive oil Pam, then place about 1/3 cup of chicken mixture in its center; then fold tortilla around mix and place in baking pan, seam side down. Repeat until baking dish is filled, then spoon enchilada sauce over all and top with cheeses. (May be covered and refrigerated at this point for up to 24 hours.) Bake uncovered in preheated 350 degree F oven for about 45 minutes until very hot and bubbly.

Servings: 6-8