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Chicken Enchiladas Recipe

   
 

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     Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None

Ingredients
16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
¼ cup shredded sharp cheddar cheese
¼ cup shredded sharp Monterey Jack cheese
½ cup low-fat sour cream
¼ Kalamata olives – pitted – I use sliced olives in a small can
1 jalapeno, chopped and seeded – I use green chilis
 
Roasted chicken

Instructions
Heat oven to 400 degrees. Spray baking dish before inserting the tortillas. Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them. On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced roasted chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeno and salsa (optional). Roll up the tortillas and place seam side down in a 9”x13” baking dish
Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese. Cover and bake for 25to 30 minutes until hot and bubbly.


Originally Submitted
9/14/2011





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