Chicken Enchiladas

prep time:: 0 min

Serving size: 4

ingredients

2 boneless skinless chicken breast
1/4 large onion -- chopped
1/2 can olives -- chopped
3 1/2 oz sharp cheddar cheese -- diced
3 1/2 oz mozzarella cheese -- diced
1 can enchilada sauce
1/2 C half and half
1/2 package flour tortilla
1/4 C diced tomatoes
1/4 C tomato sauce
1/4 C chopped green chilies
salt & pepper -- to taste

directions

Boil chicken breasts in 3" water till done. Remove and let cool. Dice them. SautÈ chicken and onion till onion is tender. Remove from heat and stir in 1 can olives.

In sauce pan put enchilada sauce, tomato sauce, half and half, chopped tomatoes and chilies. Heat. Set aside sauce.

Pour a little sauce in bottom of pan. Put spoonful of meat mixture and cheese on tortilla shell. Roll and lay in pan seam side down. When all done pour sauce over enchiladas and top with remaining cheese and olives.

Bake 425 for 20-30 minutes. Garnish with crisp lettuce and refried beans.

Source: “Delynn” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 458 Calories; 26g Fat (52.2% calories from fat); 42g Protein; 13g Carbohydrate; 1g Dietary Fiber; 146mg Cholesterol; 553mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Source: Karen