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1 dozen corn tortillas
l large can enchilada sauce (32 oz) (hot or spicy)
1 small can chopped or diced green chilies
1 can black olives (slice if not sliced in can)
olive or vegetable oil
boneless chicken meat (white and dark)
1 large diced onion
grated cheddar cheese (16 oz)
grated mozarella cheese (16 oz)


Heat the olive or vegetable oil in a large skillet. When it is hot, place one tortilla at a time in the oil and turn after a few seconds. Place one at a time as they are finished cooking onto paper towels to absorb the oil. (You can take another paper towel and blot the tortilla as well to remove excess oil.)

In a large rectangular casserole dish, taking one tortilla at a time, fill with a few pieces of onion, green chilies, boneless chicken pieces, and the shredded cheese. After all these items are on the tortilla, roll them up placing them closly side by side in the dish. After you have filled the dish, pour the enchilada sauce over them.

Sprinkle the extra shredded cheese over top, and a few green chilies. Place 2-3 slices of the black olives on each enchilada.

Bake the enchiladas at 350 degrees for 20-30 minutes, checking them regularly.