Chicken Enchiladas

1/2 cup chopped onion
2 cloves minced garlic
1 1/2 cups canned tomatoes
1 tea. minced Jalapeno peppers
1 tea. salt
1/8 tea. black pepper
8 oz. skinless, boneless chicken, cooked and chopped
4 corn tortillas
4 oz. shredded sharp cheddar cheese
1 small can sliced black olives
1/2 cup sour cream

Preheat oven to 375 degree oven. Cook onions and garlic 1 minute in frying pan. Add tomatoes with liquid, pepper and seasonings and cook until thickened (about 5-8 minutes.) Transfer half the sauce to 9 x13 glass baking dish, reserving remaining sauce. Add chicken to bowl and mix. Set aside. Fry tortilla until warm ( about 1 minute.) Lay tortilla on a plate. Spread about 1/2 ounce cheese along the center, top with 1/4 chicken mix. Roll to enclose. Put in baking dish. Do this with each tortilla. Pour reserved sauce. Bake until cheese is melted and bubbly.

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