Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb chicken, chopped and cooked.1 can enchilada sauce1.5 lb shredded mozzarella(ok, you can use any cheese or combination - I happen to love mozzarella)1 small can (8 oz) of sliced black olives8 soft taco size flour tortillas
spray an 11x9" baking dish with non-stick spray. pour a little (1/4c or so) enchilada sauce in the bottom.
Use all the chicken, reserve about 1/5 o f the can of olives and about 1/4 of the cheese.
Assembly line-style, I warm the tortillas in a pan, then coat both sides with enchilada sauce on a plate, then fill with chicken and cheese and black olives. roll each enchilada up and put crosswise in the pan. 8 should fit. Top with the reserved olives and cheese. I usually make a mix of chicken & cheese, chicken/olive/cheese and just olive/cheese ones.
Can be made ahead of time. Freezes well.
Bake in a 375* oven for about 20 minutes or until cheese is melted through.
Makes 8 enchiladas.
Number of Servings: 8
Recipe submitted by SparkPeople user CORWYNNDE.
Use all the chicken, reserve about 1/5 o f the can of olives and about 1/4 of the cheese.
Assembly line-style, I warm the tortillas in a pan, then coat both sides with enchilada sauce on a plate, then fill with chicken and cheese and black olives. roll each enchilada up and put crosswise in the pan. 8 should fit. Top with the reserved olives and cheese. I usually make a mix of chicken & cheese, chicken/olive/cheese and just olive/cheese ones.
Can be made ahead of time. Freezes well.
Bake in a 375* oven for about 20 minutes or until cheese is melted through.
Makes 8 enchiladas.
Number of Servings: 8
Recipe submitted by SparkPeople user CORWYNNDE.
Nutritional Info Amount Per Serving
- Calories: 447.4
- Total Fat: 22.9 g
- Cholesterol: 94.7 mg
- Sodium: 1,293.2 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 1.2 g
- Protein: 33.4 g
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