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Categories:Viewed: 44 - Published at: 2 years ago
Ingredients
- 1 doz. corn tortillas
- 1 can enchilada sauce
- 1 whole white onion, diced
- 1 lb. Cheddar cheese, grated
- 1 large can pitted black olives, drained and cut into thirds
- 1 (2 to 3 lb.) whole chicken
Method
- Use a whole young chicken.
- Boil until tender.
- Peel from bone and dice meat, not skin.
- Use only enough oil to fry corn tortilla on both sides (about 15 seconds).
- In each tortilla, put chicken, onion and cilantro (optional) and then roll.
- After all tortillas have been placed in a baking pan, pour enchilada sauce on top. Sprinkle cheese and olives evenly on top.
- Cover loosely with foil.
- Bake at 350° for 20 to 25 minutes.
