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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 5 |
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These are great for a family dinner or party. I've also cut the baked enchiladas into three sections and served them as appetizers with chips and salsa.Elaine Anderson, Aliquippa, Pennsylvania Ingredients:
1 envelope enchilada sauce mix |
2 cups cubed cooked chicken |
2 cups (8 ounces) shredded monterey jack cheese, divided |
1/3 cup sliced ripe olives |
1-1/3 cups chopped fresh tomatoes, divided |
1/4 cup chopped green pepper |
2 tablespoons chopped green onion |
10 flour tortillas (6 inches) |
2 cups shredded lettuce |
Directions:
1. Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion.
2. Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top.
3. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes. Yield: 5 servings.
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