Fiery Foods at the Firehouse Pantry
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Chicken Enchiladas
Chicken, cheese, and all the fixins' wrapped
in tortillas and baked in a Mexican sauce.

Submitted By: Barb Miller
Serves: 6
Prep. Time: 1:00

9 oz. can Frito Lay bean dip
20 oz. can red enchilada sauce
3 boned, skinned chicken breast halves - cooked, chopped
4 green onions - chopped
4 oz. can green chili peppers - drained, minced
4.25 oz. can sliced black olives - drained
2 cups shredded Monterey Jack cheese
1 1/4 cup sour cream
(12) 8" flour tortillas
1/2 cup shredded cheddar cheese

Ingredients at Firehouse Pantry

-In a 13" X 9" X 2" baking dish, stir together bean dip and enchilada sauce; spread evenly over bottom of pan; set aside.
-Fold together chicken, onions, chili peppers, black olives, Monterey Jack, and sour cream.
-Spread chicken mixture over tortillas and roll up; lay tortillas in baking dish.
-Bake in a 350 oven for 35 - 45 minutes, or until bubbly.
-Sprinkle cheddar cheese evenly over the top and allow to melt before serving.

Notes: Serve with sour cream and salsa on the side.

Make It A Meal: Serve with Corn Muffins.

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