Fiery Foods at the Firehouse Pantry
Buy The Cookbook!
Shop Robbie's Store!
Your continued support
keeps this site running!

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.

0 Visitor Comments About This Recipe
  •  

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright 2003-2012 All Mixed Up, Ltd. All Rights Reserved.