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Chicken enchiladas

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Ingredients/Components

water - 1/2 c
vegetable oil - 1 Tbsp
chopped onion - 1/4 c
chili powder - 1 2
can tomato sauce - 1 oz
chopped ripe olives - 1/4 c
clove garlic, finely chopped - 1 item
tortillas - 1 item
cut up cooked chicken or turkey - 1 c
shredded Cheddar cheese, divided in 1/4 c - 3/4 c
Prepare tortillas

How to make chicken enchiladas:

Heat oven to 350°. Prepare tortillas. Mix chicken or turkey, olives, onion and 1/4 cup cheese; reserve. Cook and stir garlic in oil over low heat until tender. Stir in tomato sauce, water and chili powder; heat thoroughly. Place 2 rounded tablespoonfuls of chicken mixture in center of each tortilla. Roll up. Place rolls, seam sides down in ungreased rectangular 12 x 7 1/2 x 2-inch baking dish. Spoon remaining chicken mixture over rolled tortillas and pour hot tomato sauce over tortillas. Sprinkle with 1/4 cup cheese and bake until hot, 15 to 20 minutes.Tortillas:1 c. Bisquick baking mix1/4 c. water Mix Bisquick and cold water in small bowl. Turn dough onto lightly floured board. Knead 1 minute; shape dough into 8 balls. Roll each ball into 5-inch circle on board dusted with corn meal. Cook on ungreased griddle until light brown. Turn and cook other side until light brown. Stack tortillas, covering with damp towel to keep them soft.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.8

Average rating: 3.8, total votes: 4

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