INGREDIENTS: - 6 boneless chicken breast halves
- 3 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup Cheddar cheese, grated
- 1 cup Monterey jack cheese, grated
- 12 corn or flour tortillas
- 1 can ripe olives
- Can of Refried Beans
- Can or Red or Green Enchalada Sauce
- Sour cream (optional)
- Guacamole (optional)
PREPARATION: Cook chicken until tender, cool and shred meat. ( I usually just cube mine) In a skillet over medium-low heat, sauté onion in the vegetable oil. Place some of the chicken, onion, olives, Refried Beans and a table spoon sauce in the center of the tortilla. Roll up. Place rolls seam side down into a 13 X 9-inch pan. Repeat for the remaining tortillas. Top enchiladas with remaining sauce. Then add Cheese on top. Bake at 350° until cheese melts and sauce begins to bubble. Add Sour Cream and Guacamole if you want!! And Enjoy!!
Serves 6 to 8. |
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