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| Chicken Enchiladas |
Ingredients for Chicken Enchiladas
* 1/2 cup chopped onion
* 2 garlic cloves, minced
* 1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid
* 1/2 cup sliced mushrooms
* 1 tsp. jalapeno pepper, chopped
* 1/8 tsp. pepper
* 8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped)
* 4 corn tortillas, 10 inch size
* 4 oz. cheddar cheese, shredded
* black olives, chopped for garnish
* sour cream or plain yogurt
How to Cook Chicken Enchiladas
1. Preheat oven to 375 degrees. Saute onions and garlic.
2. Add tomatoes, liquid mushrooms and seasonings.
3. Stir occasionally until sauce is thickened (5 to 8 minutes).
4. Take half of sauce and mix with chicken in bowl, set aside.
5. Using a frying pan, heat each tortilla one minute.
6. Lay tortilla flat, spread with cheese and chicken mixture and roll to close.
7. Place seamside down in pan. Repeat three times.
8. Pour remaining sauce over top, sprinkle some cheese and bake until cheese is brown.
9. Top with black olives and sour cream or yogurt.
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