- 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 - I cut up pre-cooked grilled chicken strips
- 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)
To Make:
- 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.
We love enchiladas with green sauce. Red sauce would be nice as well. Garnish with an avocado iIf your family likes them.