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HB chicken enchiladas by Heather Bush serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This is an easy recipe to double and freeze a batch for later. Just take out casserole the night before to thaw in the fridge.

Ingredients:

1 lb

boneless skinless chicken breast

1 med

sweet onion

8 med

tortillas (buritto size)

15 oz

enchilada sauce

2 c

shredded cheese

4 oz

sliced olives

Directions:

Brown sliced chicken and onion together in pan until meat is done and onion is clear. Warm up tortilla's in microwave for one minute (leave in wrapping). Pour a little enchilada sauce in bottom of casserole dish to prevent sticking. In tortilla place about 1/3 to 1/2 cup chicken mix, top with handful of cheese, roll tortilla and place in casserole dish. When finished, pour enchilada sauce over all rolled tortillas, rubbing sauce to cover all edges, top with crated cheese and sliced olives. Heat in 350* oven about 20 minutes (until cheese is melted and bubbly).

Categories:

Ethnic Foods
Main Dishes
Poultry