Enchiladas Con Pollo(Chicken)
- 2 c. shredded Monterey Jack cheese
- 2 c. shredded, cooked chicken
- 1/3 c. chopped tomatoes
- 1/3 c. sliced, pitted ripe olives
- 1/4 c. chopped green chilies
- 1/4 c. chopped onion
- 3 1/2 c. prepared chunky taco sauce (Rosarita brand is too hot for me)
- 12 (6-inch) flour tortillas
- Preheat
- oven to 350u0b0.
- Combine
- half
- of
- cheese
- with chicken, tomatoes, olives, chilies and onion.
- Mix well with 1 cup taco
- sauce.
- Dip
- each tortilla in remaining taco sauce. Top with
- 1/3
- cup of the filling, roll up and place seam side down in
- a
- buttered
- 13 x 9-inch pan.
- Spread remaining taco sauce over
- tortillas.
- Cover
- with foil and bake 30 minutes. Remove foil
- and
- sprinkle
- with remaining cheese.
- Return to oven until cheese melts.
- Serve immediately.
shredded monterey jack cheese, chicken, tomatoes, olives, green chilies, onion, taco sauce, flour tortillas
Taken from www.cookbooks.com/Recipe-Details.aspx?id=945428 (may not work)