5 Star Mexican Cuisine Recipes

FIVE-STAR CHICKEN ENCHILADAS

Five-Star Chicken Enchiladas image

Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my Mexican Gravy/Enchilada Sauce, and you're all set to make this recipe--otherwise just use canned enchilada sauce from the store.

Provided by Debber

Categories One Dish Meal

Time 50m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 9

Ingredients

3 cups cooked chicken meat
1 (4 ounce) can chopped green chilies
1 onion, diced
1 cup enchilada sauce (Mexican gravy)
12 corn tortillas or 12 flour tortillas
2 cups enchilada sauce
1 cup monterey jack cheese, grated
1 cup sharp cheddar cheese, grated
1/2 cup sliced black olives

Steps:

Prepare filling: mix filling ingredients; set aside.
Preheat oven to 350.
Pour enchilada sauce on a large dinner plate.
Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
Pop the pan into the oven for about 30 minutes.
Serve with sour cream and guacamole.
ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.

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