|
Instructions |
|
|
Preheat oven to 375 degrees.
prepare enchilada sauce adding water until desired consistency.
Spread a thin layer of the sauce on the bottom of an 8x8 baking dish.
|
|
|
Warm tortillas so they become pliable. ( i throw them in the over for a few minutes on low
heat).
spread a little bit of sauce on the outside of the tortilla, and filling rolled inside.
Layer a thin line of chicken, a little bit of enchilada sauce, and a sprinkle of shredded
cheese. Roll up and place into baking dish (I fit 7 in one dish).
|
|
|
Spoon generous amounts of enchilada sauce over enchiladas, then
top with a handful of shredded cheese.
garnish with black olives.
(you can cover with two layers of tin foil and freeze for an easy
make-ahead dinner!)
|
|
|
(defrost if frozen) bake uncovered 20-25 minutes
|
|
|
Serving
Suggestions |
|
serve with shredded lettuce, sour cream, avocado slices, mexican rice, and refried beans!
|
|
Originally Submitted
5/16/2012
|