Chicken Enchiladas
Author: 
Recipe type: Entree Casserole
 
Ingredients
  • 1 pound cooked chicken (cubed or ground)
  • 2 – 8 oz packages cream cheese
  • 2 – 8 oz cans enchilada sauce or make as below
  • 1 small onion diced (optional – saute, or it is really strong!)
  • 8 oz package pregrated Mexican style cheese
  • 1 small can sliced olives (optional)
  • 1 small can sliced jalapenos (optional)
  • ¼ cup cooking oil (approximately)
  • 15 corn tortillas (approximately)
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray (9×11) baking pan with nonstick cooking spray.
  3. Mix chicken, cream cheese and ½ can or ½ cup enchilada sauce and optional onion and jalapeños in skillet on medium heat.
  4. Stir occasionally while heating tortillas.
  5. Heat cooking oil on stove.
  6. Dip corn tortillas in warm oil until they begin to bubble about 30 seconds each.
  7. Remove tortilla with tongs and place on layered paper towels to drain excess oil while you heat the next tortilla.
  8. Completely cover bottom and sides of pan with tortillas.
  9. Cover with ½ the chicken mixture and sprinkle with ⅓ grated cheese and drizzle with sauce.
  10. Layer tortillas over top.
  11. Layer remaining chicken mix, ⅓ cheese, sauce and tortillas.
  12. Pour remaining sauce over top.
  13. Sprinkle top lightly with cheese.
  14. Decorate top with olives and jalapeños.
  15. Heat about 20 minutes in preheated oven.
Recipe by Dawn Camp at https://dawncamp.com/2006/06/chicken-enchiladas/