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Chicken Enchiladas

December 25, 2016



2 cans mild enchilada sauce

1 pkg soft wheat tortillas

2 cupls cooked chicken, cubed

1 4 oz, can green chilies

1 4 oz can sliced black olives

1/2 can quartered artichokes, drained

2 t, minced onion

8 oz mozzerella cheese





Combine chicken, half of the chees, 2/3 can of enchilada sauce, green chilies, olives, onions.  Spoon meat mixture onto tortilals, roll up placing seam side down in a 9 x 13 pan. Pour 1/2 cup sauce or more over tortillas, Springkle with remaining cheese.  Cook 25-30 minutes at 350 degrees.

You can also add sliced mushrooms.  You can play around with the amount of enchilada sauce or amount of enchiladas and cheese.  Serve with salsa.


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© 2018 Lisbeth J. Thom