My family enjoys these enchiladas with a green sauce but you could use a red sauce as well. If your family loves avocados, pick one up to garnish the enchiladas.
Ingredients:
8 flour tortillas (approx 8 inches in diameter)
Large can of enchilada sauce
12oz of grated cheese - 2% fat chedder/jack combo
2 cups of cubed, cooked chicken
1 small bunch of green onions
1 small can of chopped green chilies (optional - goes great with a green sauce)
1 can of sliced black olives
1 avocado (optional)
sour cream (optional)
Preheat oven to 350 degrees.
Chop up the chicken, sliced olives and green oinions. Mix chicken, most of the cheese (save some to sprinkle on top), green onions, green chilies, and chopped black olives in a bowl.
Pour 1 cup of the sauce into a 9x12 baking pan (I use glass).
Soften small batches of the tortillas in the microwave for 20 -30 seconds as you work. Pour some of the sauce on a plate and dip a warmed tortilla in the sauce. Turn it over and dip again.
Lay the dipped tortilla on a second plate and fill with about a 1/3 of a cup of the chicken mixture and roll the tortilla. Place the rolled tortilla in the baking pan. Repeat the process for the remaining 7 tortillas. You will need to add more sauce to your dipping plate as you go.
Pour the remaining sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the rolled tortillas.
Bake the enchiladas uncovered for 20 minutes. Remove from oven and put the avocado slices and sour cream if desired. I serve with brown rice and black beans for a complete meal. Enjoy!
