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home > recipes > meat > chicken enchiladas
Note: All of my recipes had various original sources -- usually magazines. But, over the years there has been a process of metamorphosis to arrive at the recipes I am sending in to you. 2) CHICKEN ENCHILADAS Flour tortillas (6 - 8) 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces 1 c. cottage cheese 1/2 c. black olives, pitted and sliced 1/4 c. chopped green onions 1 jar salsa (375 ml) 1/4 c. minced green pepper sour cream grated cheddar cheese In skillet, saute chicken until cooked through. Set aside. In large bowl, combine cottage cheese, olives, green onions and green pepper. Add chicken to this mixture. Preheat oven to 350 degrees Fahrenheit. Warm tortillas (I use the microwave for this) until soft. Spread 3/4 c. salsa in a greased 9X13 inch glass baking dish. Spread 3/4 c. salsa on bottom of dish. Place 1/4 c. chicken mixture down centre of a tortilla and roll up. Place rolled tortilla seam side down in baking dish. Repeat until all tortillas and filling are gone. Pour the remaining salsa over the tortillas. Cover baking dish with foil and bake for 30 minutes. Remove dish from oven, remove foil and spread with 1 - 2 cups sour cream. Sprinkle with grated cheddar. Return pan to oven and bake, uncovered, for approximately 10 minutes more or until cheese is melted. Katherine Salter, London, Ontario, Canada ksalter@l2.lonet.ca

Chicken Enchiladas


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keyword: chicken
keyword: enchiladas
ethnicity: mexican
recipes for meat
recipes by KSalter
Email Address:
(posted January 29, 1996)

Note: All of my recipes had various original sources -- usually magazines.
But, over the years there has been a process of metamorphosis to arrive at
the recipes I am sending in to you.

2)
CHICKEN ENCHILADAS

Flour tortillas (6 - 8)
1 lb. boneless, skinless
chicken breasts, cut into bite-sized pieces
1 c.
cottage cheese
1/2 c. black olives, pitted and sliced
1/4 c. chopped
green onions
1 jar
salsa (375 ml)
1/4 c. minced
green pepper
sour cream
grated
cheddar
cheese

In
skillet, saute chicken until cooked through. Set aside.

In large bowl,
combine cottage
cheese, olives, green onions and green
pepper. Add
chicken to this mixture.

Preheat oven to 350 degrees
Fahrenheit.

Warm tortillas (I use the microwave for this) until
soft. Spread 3/4 c.
salsa in a greased 9X13 inch glass baking dish. Spread 3/4 c. salsa on
bottom of dish.

Place 1/4 c.
chicken mixture down centre of a tortilla and roll up. Place
rolled
tortilla seam side down in baking dish. Repeat until all tortillas
and filling are gone. Pour the remaining
salsa over the tortillas. Cover
baking dish with foil and bake for 30 minutes. Remove dish from oven,
remove foil and spread with 1 - 2 cups
sour cream. Sprinkle with grated
cheddar. Return
pan to oven and bake, uncovered, for approximately 10
minutes more or until
cheese is melted.

Katherine Salter,
London, Ontario,
Canada
ksalter@l2.lonet.ca



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