Monday, November 19, 2007

Chicken Enchiladas

12-18 corn tortillas
3 cups grated cheddar/jack cheese
4-6 green onions w/tops, sliced
Enchilada Sauce
Chicken Filling
black olives
olive oil or 1 TBS butter

Mix chicken, cheese, (reserve a little to sprinkle on top)& onion together. Mix in 1/2 cup of Enchilada sauce.

If desired, fry tortillas briefly in oil (one at a time) until soft. Drain on paper towels. (I used to do this step, but pretty much skip it now.) The alternative is to brush a bit of butter on each tortilla and microwave 1 1-2 minutes to soften. Or tortillas can be heated in microwave to soften. Without the oil/butter, tortillas aren't as flexible and crack easily.

Spray 9x13 inch pan with non-stick cooking spray. Add a couple spoonfuls of sauce. Dip each tortilla in sauce, add filling, roll up and place in pan, seam side down. When pan is filled, top with sauce, shredded cheese, chives/olives if desired. Use additional pan if necessary.

Bake at 375 degrees for 20 minutes, or until cheese is melted.

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