6 cups cooked chicken
Corn tortillas (not flour; the taste is very different)
6 oz chopped green chilis (1 can)
1/2 cup chopped onion
8 oz cream cheese
1 can sliced black olives
2 t chili powder
2 t cumin
3 cloves garlic, chopped fine
2 cans enchilada sauce (red or green or mixed)
1/2 cup salsa
Optional: Sliced japalenos
Wrap about 10 tortillas in foil and warm in 200 degree oven.
Saute onion & garlic in olive oil until transparent.
Add spices, olives, chilies and cream cheese (japalenos if desired).
Heat on low heat until cheese is melted.
Add chicken and salsa, stir till warmed.
Spread 1/4 cup enchilada sauce on bottom of large casserole dish.
Fill tortillas with mixture and roll up. The tortilla may split or start to
fall apart... use it anyway!
Place filled tortillas seam side down in casserole dish.
Cover with shredded cheese, olives, salsa and japalenos if desired.
Bake, covered, at 350 degrees until hot, about 20 minutes.
This recipe is very forgiving if you like to customize. I have made it
with red sauces and with green. You can add japalenos, hot sauce,
cayenne pepper or other tongue scorchers if you like it hotter.
Cheese selection is open too... colby, mexican mixtures.. all are good.
Chicken Enchiladas
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