heat tortillas in hot oil for 10 seconds each side (and for
a lower fat version, skip this step and warm them in the
microwave for approx. 30 seconds to make soft.
dip tortilla in green sauce, then fill it
with shredded chicken, cheese, and olives
arrange them in a baking dish
sprinkle with cheese and olives before baking
Garnish with sour cream and shredded lettuce and diced tomatoes
Annie’s Green Chili Enchiladas
1 can of green chili sauce (28 oz) any brand
1 small can of sliced black olives – (3.8 oz)
1 dozen corn tortillas
2 cups shredded cheese (Mexican blend)
3 boneless chicken breasts boiled with whole garlic clove for taste,
Canola Oil – as needed
Salt to taste
9x13 baking dish – Heat oven to 325oF
Step 1: heat oil in a small skillet until very hot, then dip one tortilla at a time and sauté for 10 seconds each side (until the tortilla is really soft) – place tortilla on a plate and continue until you have sautéed all of the tortillas, making a pile on a plate, and adding oil as needed to pan.
Step 2: Dip each tortilla into the chili sauce so that both sides are coated, then set on a plate to assemble each enchilada.
Step 3: Put approx. ¼ cup of chili sauce to coat the bottom of the baking dish. Fill each coated tortilla with chicken, sprinkle with cheese, and a small bunch of olives, then roll and place into the baking dish.
Step 4: Once you have placed all of the rolled enchiladas into the baking dish, spoon some chili sauce over them, then sprinkle with the remaining cheese, and top with olives.
Bake for 25 minutes uncovered….and ENJOY!