Recipe submitted by Sadie Shields
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons garlic, minced
4 cups shredded, COOKED CHICKEN
1 can (14.5 oz) whole tomatoes, undrained and cut-up
1 can (15 oz) tomato sauce
2 packages (8 oz) Red Chile Enchilada Sauce
1 can (4 oz) green chilies *optional
Chopped parsley, divided
1 dozen corn tortillas
1 can (6 oz) ripe black olives, drained and chopped
2 to 3 cups shredded Monterey Jack cheese, or Mexican cheese blend
Sour Cream
Salsa
Directions:
In a large skillet, heat oil and saute onion and garlic.
Add chicken, tomatoes, tomato sauce, Enchilada sauce, chilies and parsley; mix well.
Bring to a boil over medium-heat heat; reduce heat to low and simmer, uncovered for 15 minutes.
In a 13x9x2-inch baking dish, place 4 tortillas.
Pour 1/3 of chicken mixture on tortillas, spreading evenly. Layer with 1/3 of olives and cheese.
Repeat layers 2 times, ending with cheese and chopped parsley.
Bake, uncovered at 350 degrees for 30 to 40 minutes.
Serve with sour cream, salsa, Spanish rice and a green salad.
6 to 8 servings
this will be dinner soon!!! would make it tonight if i had everything!
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