- 3 cups chopped cooked chicken
- 2 4 oz. can chopped green chilis
- 2 7 oz. cans red enchilada sauce (one for the chicken and one for the cheese)
- 3 1/2 cups heavy cream
- 2 doz. corn tortillas
- 4 cups grated jack or cheddar (or both!) cheese
- 2 4 oz. cans of sliced black olives
- 1 tsp. salt
Preheat the oven to 350 degrees. In a medium bowl, mix together the chicken, one can green chilies and one can enchilada sauce. In another medium bowl, mix together the other can green chilies and enchilada sauce. In another medium/large bowl, mix together cream and salt. Heat a couple of tablespoons of oil in a frying pan to cook the corn tortillas. When the oil is hot, use tongs to dip the corn tortillas in the oil for a couple of seconds on each side to soften. Pat dry with a paper towel and dunk in the cream, coating both sides. (If you cook the tortillas too long in the oil they will become too soft and will break apart.) To make the chicken enchiladas, lay the tortilla in an ungreased baking dish, fill with chicken mixture, and roll it up. Continue until dish is filled. To make the cheese enchiladas, lay the tortilla in an ungreased baking dish, fill with sauce and add cheese, and roll it up.
Continue until dish is filled. When finished, pour extra cream over the top and sprinkle remainder of cheese. Add olives on the top at the very end. Bake uncovered for 23 minutes and serve hot. These chicken and cheese enchiladas can also be made a day ahead of time and refrigerated. I like to prepare an assembly line of sorts with all of the ingredients layed out for efficiency. Serve with spanish rice, beans and of course margaritas!
This great chicken & cheese enchilada recipe is ready to serve.....amazing ..! Enjoy it !