Description
Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my mexican gravy/enchilada sauce, and you're all set to make this recipe–otherwise just use canned enchilada sauce from the store.
Ingredients
- Chicken Meat
- Green Chilies
- Onion
- Enchilada Sauce
- Corn Tortillas
- Monterey Jack Cheese
- Sharp Cheddar Cheese
- Black Olives
Instructions
- Prepare filling: mix filling ingredients
- Set aside
- Preheat oven to 350
- Pour enchilada sauce on a large dinner plate
- Assemble enchiladas: dip one tortilla in sauce on plate, then lay in 13×9 pan for baking
- Fill center of tortilla with about 3 t
- Of filling
- Roll it up, place seam-side down in the pan
- Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble
- Squeeze them all into one pan
- Pour remaining two cups of enchilada sauce over the tortillas
- Sprinkle with cheese and olives
- Pop the pan into the oven for about 30 minutes
- Serve with sour cream and guacamole
- Another serving option: serve on a bed of lettuce, top with sour cream & guacamole