CHICKEN & OLIVE ENCHILADAS
I wanted to try Mark Hendrick's enchilada sauce and just threw this together to go with. It is easy and delicious. You could use canned enchilada sauce, but I just have to tell you his sauce is fantastic!
Provided by PalatablePastime
Categories Chicken
Time 35m
Yield 10 enchiladas, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
- Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
- Heat oil in a skillet until hot.
- Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
- You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
- Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
- Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
- Repeat with remaining tortillas and filling.
- Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
- Sprinkle cheese evenly over the top.
- Garnish with the chopped onion and sliced olives, if desired.
- Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
- To serve, garnish with sour cream, if desired.
Nutrition Facts : Calories 1117.1, Fat 87.5, SaturatedFat 22.3, Cholesterol 117.9, Sodium 1394, Carbohydrate 45.5, Fiber 5.7, Sugar 2.5, Protein 39.5
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UZAIR MOHAMED
[email protected]Chicken olive enchiladas? That sounds like a delicious combination. I'll have to give this recipe a try.
Kalid yusuf Kalido
[email protected]I'm definitely going to make these enchiladas for my next party.
Nako Kofe
[email protected]These enchiladas look amazing! I can't wait to try them.
Don Love
[email protected]I'm not sure what I did wrong, but my chicken olive enchiladas turned out really dry. I think I might have overcooked the chicken.
Jaydogg
[email protected]The chicken olive enchiladas were a bit bland. I think I'll try adding some more seasoning next time.
Paige Westgate
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I'll probably make them again with less chili powder next time.
Jamila gontse Mabaso
[email protected]I'm not a big fan of olives, but these enchiladas were surprisingly delicious. The flavors all worked well together.
Infox Gaming
[email protected]The chicken olive enchiladas were easy to make and turned out great! I will definitely be making them again.
Khanya Lonzi
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Tlhalefo Gaobuse
[email protected]These chicken olive enchiladas were a hit with my family! The filling was flavorful and moist, and the tortillas were perfectly cooked.