Chicken Enchiladas

Chicken Enchiladas  

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Preheat oven to 180℃. Pour 30 ml of the enchilada sauce in the bottom of a single serving casserole dish. Slightly warm 1 tortilla in a small frying pan over very low heat. Place tortilla on work surface and brush one side with enchilada sauce. Place tortilla back in the frying pan, sauce side down, for about 1 minute. Tortilla should be soft and pliant. Put 50 g Mexican chicken in the center of the tortilla. Top chicken with 30 g of cheese. Put one olive at each end of the chicken and cheese. Roll tortilla around chicken and cheese. Place seam side down in the casserole dish. Repeat with remaining tortilla and chicken. Pour remaining enchilada sauce over all, sprinkle remaining cheese over enchiladas. Bake for 10 minutes.

  • 100.0 g Mexican chicken
  • 40.0 g Mexican blend cheese
  • 105.0 ml Green enchilada sauce ((1/4 can))
  • 4.0 ea Whole ripe olives (pitted)
  • 2.0 ea Corn tortillas