Sunday, October 21, 2007

Annie's Green Chili Enchiladas - YUM...

My sweetest cousin Annie and her twin sister Sylvia visited this summer from Southern California. One afternoon she decided she wanted to make us dinner...and she treated it us to her green chili enchiladas. It's quickly become one of my favorite dishes, and it's so easy to make. Well, since I made them for Sunday dinner, it was the perfect time to share this recipe with all of you. Provecho! They are truly scrumptuous.

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,

then shredded
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!

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