Baked Chicken Enchiladas

Baked Chicken Enchiladas
(makes 6-7 enchiladas)


1 onion chopped
2 chicken breasts, pre-cooked and shredded
Handful of green olives, sliced
Enchilada sauce or Homemade Salsa (I used 1.5 cups in total, but you may like more or less)
Flour tortillas (note: I had to cut some tortilla off one side to make it fit in the pan without this AHEAD of time!)
1-2 cups shredded Monteray Jack cheese


1. Preheat oven to 350. Heat a pan on medium heat, in olive oil or butter, sauté the onion about 5-7 minutes until transparent and soft. Add the chicken and olives for about 5 minutes, on low heat, to combine the flavours. Take off heat and set aside.

2. In a large pan (I used 9 x 13 glass), spoon a layer of the salsa along the bottom. On a separate work space, lay out your tortilla and fill with the chicken mix. Roll up and place in the pan on the salsa.

3. Repeat until the pan is full, I got 7 enchiladas to fit in my pan.

4. Sprinkle the cheese all over the top of the enchiladas. Spoon the remaining salsa on top.

5. Bake for 30 minutes, then broil to brown the cheese.

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