MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eric's Chicken Enchiladas
Categories: Poultry, Cheese, Vegetables, Chilies, Soups
Yield: 3 Servings

7 (or 8) soft taco shells
8 oz 3 cheese blend
8 oz Pepper jack cheese; shredded

MMMMM--------------------------FILLING-------------------------------
1 lb Chicken; in bite sized
- pieces
10 3/4 oz Can cream of chicken soup
3 cl Garlic
1 Jalapeno; seeded, diced
4 oz Can chopped green chilies
1/2 Sweet onion; diced
1 sm Can sliced black olives
1 ts Black pepper

SPECIQL EQUIPMENT: 13" X 9" naking pan

Set oven @ 350ºF/175ºC.

Spray a skillet with non stick spray and warm on medium
high.

Add garlic and onion and sauté for 2 minutes.

Add chicken and the rest of the ingredients to skillet
and cook until chicken is cooked thru. Try not to
overcook the chicken.

Spray Baking pan with non stick spray.

Next warm all the taco shells in the microwave for about
a minute.

Scoop a small amount of filling onto one shell and add a
bit of Pepper jack cheese on the filling and roll up
into a tube and place in the pan flap side down.

Repeat until the pan is full.

Lisa and I usually get about 7 enchiladas.

Sprinkle about a cup of shredded 3 cheese blend on top
and place in the oven for 20-25 minutes.

While you are waiting for the enchiladas to cook, pour a
can of green chile enchilada sauce in a sauce pan and
whip in a couple tablespoons of sour cream and warm
through.

Then cut up some green onions and tomatoes.

Serve by placing 1 or 2 enchiladas on a plate, pour a
bit of the green sauce over the enchiladas, then scoop
sour cream and guacamole if you like and top with the
onions and tomatoes.

Serve with chips and Margaritas.

RECIPE FROM: http://www.bakespace.com

Uncle Dirty Dave's Archives

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