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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Everyone I know in Texas has a favorite Tex-Mex meal. My favorite Tex-Mex menu always includes these enchiladas - the chicken is a nice change of pace from beef, and the sauce isn't too spicy. Children especially like it. Ingredients:
2 cups diced cooked chicken |
2 cups (8 ounces) shredded monterey jack cheese |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 teaspoons dried parsley flakes |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/8 teaspoon pepper |
6 to 8 tortillas (8 inches) |
sauce: |
1 medium onion, diced |
1/2 green pepper, diced |
1 tablespoon vegetable oil |
1 can (4 ounces) chopped green chilies |
1 can (15 ounces) tomato sauce |
2 teaspoons chili powder |
1 teaspoon sugar |
1/2 teaspoon garlic powder |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Combine first seven ingredients. Divide evenly among tortillas. Roll up and place, seam side down, in a 13-in. x 9-in. baking pan. For sauce, in a skillet, saute onion and green pepper in oil until tender. Add chilies, tomato sauce, chili powder, sugar and garlic powder; mix well. Pour over tortillas. Cover with foil. Bake at 350° for 30 minutes. Sprinkle with cheddar cheese and return to the oven for 10 minutes. Yield: 6-8 servings.
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