Green Chile Enchiladas With Southwestern Coleslaw |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Mexican Dinner to delight!! Ingredients:
enchiladas |
4 tablespoons olive or canola oil, divided use |
3 dozen corn tortillas, white or yellow |
1 small diced yellow onion |
1 cup sliced button mushrooms |
1 cup sliced black olives |
2 cans (4 ounces) green chiles |
2 medium cans of cream of mushroom or cream of chicken soup |
1 roasted chicken, skin and bones removed, and shredded |
1 bag (12 ounces) mexican-blend cheese |
optional: garnish with cilantro and diced tomatoes |
coleslaw |
1 cup mayonnaise |
3 tablespoons vinegar |
3 tablespoons honey |
1 tablespoon caraway seeds |
1 bag of shredded coleslaw |
1/2 bunch of chopped cilantro |
salt and pepper to taste |
Directions:
1. Preheat oven to 350 degrees. Heat 3 tablespoons oil in medium saute pan over medium-high heat. When oil is hot, dip tortillas, one at a time, in the oil for about 10 seconds, then place on paper to drain excess oil.
2. In another saute pan, heat 1 tablespoon oil on medium-high. When hot, saute the onion and mushrooms until onion softens or becomes translucent. Add olives, green chiles and soup and saute for about 2 minutes, or until all ingredients are hot. Add shredded chicken and mix well. In a 9 1/2- by 12 1/2-inch casserole dish, layer first chicken-chile sauce, a layer of corn tortillas and then cheese. Repeat three times, making sure to finish with the layer of cheese on the top.
3. Bake for about 20 minutes or until tortillas are tender.
4. While casserole is baking, make coleslaw. Mix mayonnaise, vinegar, honey and caraway seeds. Pour mixture over slaw and mix in the chopped cilantro. Season with salt and pepper to taste.
5. To garnish the casserole, top with diced tomatoes and chopped cilantro.
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