Becky's Chicken Enchiladas
rebeccahinchcliff
This recipe is perfect for using chicken leftovers.
ingredients
- 2 cups cooked chicken, cubed or chopped
- 1 small can of diced ortega chilis
- 1/2 cup diced onion
- dash of salt
- dash of pepper
- a dozen or so flour tortillas
- 2 cans red enchilada sauce (spicy)
- 1 can green enchilada sauce (mild)
- 3-4 cut green onions, sliced/chopped
- 1 can sliced black olives
- 2 lb bag of shredded mexican cheese blend, or cheddar
directions
- 1
In a pan, warm chicken along with onion until onion is tender. Add can of chilis and 1/2 can of red enchilada sauce, and cook with chicken until mixture is warm and bubbly. Season with a dash of salt and pepper.
- 2
Pour 1/2 can of red enchilada sauce into the bottom of a 9x13" baking dish.
- 3
Place approximately 1/4 cup (or less) into the middle and in a line down a flour torilla and roll tortilla. Place seam down into baking dish. Repeat until all meat mixture is used.
- 4
Spoon remaining red sauce and green sauce over enchiladas in a marble patern, or however you choose.
- 5
Top with shredded cheese, green onions, and olives.
- 6
Bake at 400 degrees for 30-40 minutes, until cheese is melted and sauce is bubbling.
notes
Corn tortillas can also be used, but you will need more since they are smaller, and you'll need to double/overlap them for more length.
Source: rebecca hinchcliff
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