Chicken

Enchiladas


Enchiladas
12 corn tortillas
3 large chicken breast, cooked and shredded
2 cups shredded Monterey Jack cheese
Enchilada sauce
1 small can pitted olives, sliced into halves

Preheat oven to 350 degrees F.

Wrap tortillas in foil and warm in oven 15-20 minutes. Heat enchilada sauce in skillet until warm. Pour about 1 cup
into the bottom of a large casserole dish. Spread it into an even layer. Then, one at a time, dunk the tortillas into sauce
in skillet. Remove and sprinkle some cheese down the middle and then add some of the shredded chicken. Roll the
tortilla up and place it seam side down in the casserole dish. Keep going with the rest of the tortillas. Pour remaining
sauce over the enchiladas. Sprinkle on the remaining cheese and then top with olives. Bake in 350 degree oven about
30 minutes or until thoroughly heated. Then enjoy.


Enchilada Sauce
3 tbsp. olive oil
1 tbsp. flour
cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 tsp. dried oregano
1 tsp. ground cumin
tsp. salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili
powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce
heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasoning to taste.