CHICKEN ENCHILADAS

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Chicken Enchiladas image

Everyone I know in Texas has a favorite "Tex-Mex" meal. My favorite Tex-Mex menu always includes these enchiladas - the chicken is a nice change of pace from beef, and the sauce isn't too spicy. Children especially like it.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 18

2 cups diced cooked chicken
2 cups shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
6 to 8 tortillas (8 inches)
SAUCE:
1 medium onion, diced
1/2 green pepper, diced
1 tablespoon vegetable oil
1 can (4 ounces) chopped green chilies
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese

Steps:

  • Combine first seven ingredients. Divide evenly among tortillas. Roll up and place, seam side down, in a 13x9-in. baking pan. For sauce, in a skillet, saute onion and green pepper in oil until tender. Add chilies, tomato sauce, chili powder, sugar and garlic powder; mix well. Pour over tortillas. Cover with foil. Bake at 350° for 30 minutes. Sprinkle with cheddar cheese and return to the oven for 10 minutes.

Nutrition Facts :

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