Tuesday, February 8, 2011

Chicken Enchiladas (the quick way)

Glenda's Quick and Easy Chicken Enchiladas

2 cans chicken cooked (Swanson brand)
or cook 1 whole chicken and shred the meat, don't use bones or skin

1 small can diced green chiles (Ortega brand)

1 jar salsa Pace, mild, only use 4 ounces
1 can sliced olives black

1-pint carton heavy cream (whipping cream)

1 14-ounce can mild enchilada sauce (Las Palmas brand)
In a 3-quart pan add the above ingredients and heat until just starting to boil, but don't boil.

1 package corn tortillas

1 8-ounce bag monterey jack-colby cheese (shreddred)
In a 9x13" baking dish, layer the torillas, chicken mixture and cheese into 3 layers, with cheese on top. 
Bake at 350 degrees until cheese is melted. Can add extra olives on top.

Makes enough for 6-8 servings.

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