CHICKEN & OLIVE ENCHILADAS

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Chicken & Olive Enchiladas image

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

2 -3 cups chopped cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup
3 cups red enchilada sauce (I used Texas Red Enchilada Sauce)
10 -12 fresh corn tortillas
1 -2 cup vegetable oil or 1 -2 cup lard (optional)
2 cups shredded cheddar cheese or 2 cups monterey jack cheese
2 tablespoons finely chopped white onions or 2 tablespoons sliced scallions (optional)
2 tablespoons sliced black olives (optional)
1/2 cup sour cream (optional)

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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