LAWRY'S CALIFORNIA CENTER CHICKEN ENCHILADAS

LAWRY'S CALIFORNIA CENTER CHICKEN ENCHILADAS image

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
1 medium onion, chopped
3 1/2 cups cooked, shredded chicken OR turkey
1 (14.5 ounce) can diced tomatoes in juice
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chiles
1 (1 ounce) package Lawry's® Taco Spices & Seasonings
1/2 teaspoon Lawry's® Seasoned Salt
1/4 teaspoon Lawry's® Garlic Powder With Parsley
12 corn tortillas
2 (2.25 ounce) cans sliced black olives, drained
5 cups shredded Monterey Jack cheese

Steps:

In large skillet, heat oil. Add onion and cook over medium-high heat until tender. Add chicken, tomatoes, tomato sauce, chiles, Taco Spices & Seasonings, Seasoned Salt and Garlic Powder With Parsley; mix well. Bring to a boil; reduce heat to low, cover and cook for 15 to 20 minutes. In greased 13x9x2-inch baking dish, place 4 corn tortillas. Pour 1/3 of chicken mixture over tortillas, spreading evenly. Layer with 1/3 of olives and 1/3 of cheese. Repeat layers 2 times ending with cheese. Bake, uncovered, in 350 degrees F oven for 30 to 40 minutes.