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Categories:Viewed: 53 - Published at: a year ago
Ingredients
- 1 chicken, cooked with carrots, onion, bay leaf, parsley, salt and pepper
- 3/4 c. lite sour cream
- fresh cilantro (about 1/2 to 1 c.)
- 1/2 c. chopped onion
- 2 (4 oz.) cans diced green chili (Hatch brand if you can find it) or better yet frozen Bueno green chili
- 1 to 1 1/2 c. grated Monterey Jack cheese
- 28 oz. green enchilada sauce (medium; Las Palmas is good)
Method
- Stew, then skin and chunk chicken. Mix with remaining ingredients, except enchilada sauce. Spray pan with Pam. Warm tortillas in microwave to make them more flexible, then fill each with desired amount of chicken mixture and roll. Put 1/2 cup enchilada sauce in bottom of 13 x 9 casserole and place rolled tortillas in dish. Cover with remaining sauce; cover with foil and bake for 30 minutes in 350° oven. Remove foil and top with more cheese. Bake another 10 minutes. Top with black olives and serve with salsa, sour cream and/or guacamole.
