Log-In:
Ricci's Enchiladas
By Chef: Gina
Homemade chicken enchiladas- Mexican style.
Prep Time:
20 mins.
Servings:
4
Cook Time:
15 mins.
Difficulty:
Intermediate
Overall Rating:
57
 
 

Slide frying pan to rate video
Recipe Ingredients & Directions

INGREDIENTS

Add all ingredients to Shopping List

1 Whole Baked Chicken
1 lb Cheddar Cheese
1 Large Onion- chopped
4 oz Chopped Olives
4 oz Diced Green Chilis
28 oz Mild Enchilada Sauce
4 tbs Vegetable Oil
1 pack Corn Tortillas
1 Cup Sour cream (optional)

DIRECTIONS

Pour enchilada sauce into a pot and bring to boil.Once it starts boiling, turn to low heat to simmer. Add a thin layer of vegetable oil to pan, covering the bottom and heat for 2 mins. Place corn tortilla in vegetable oil and cook both sides, 20 to 30 seconds each, or until you fill it getting hard.Once tortilla is semi hard, dip in enchilada sauce (both sides) and lay in dish. Then add 2 pinches (half dollar size) of shredded chicken, 1 pinch of olives, onions, green chilies, chesses, and then roll up. Pre-heat Oven to 300 degrees. Once you have all enchiladas stuffed and rolled up, garnish the top with more cheese, green chilies, olives, onions, and pour sauce over. Place dish in Oven and heat on 350 for 10-15 minutes. Then add sour cream if you like.